Pain au Chocolat Pudding

Pain au Chocolat Pudding


6 people made this

About this recipe: This is a delicious adaptation of the famous Bread & Butter Pudding, swapping white bread for Pain au Chocolat (Chocolate Croissants). For a slightly healthier option try swapping Pain au Chocolat for regular fresh Croissants spread with Orange Marmalade.

Serves: 4 

  • 200g Pain au Chocolat (fresh or otherwise)
  • 10g soft Butter or good quality Margarine
  • 2 Eggs
  • 175 ml milk (semi-skimmed or full-fat)
  • 40 ml Double Cream
  • 30g Caster Sugar
  • Grated Zest of 1/2 a Lemon
  • Whole Nutmeg for grinding
  • Handful of Sultanas (optional)

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Pre-heat oven to gas mark 4/180 degrees Celsius (20 degrees lower for fan-assisted ovens).
  2. Start by cutting the Pain au Chocolat in half, ensuring they cover the entire bottom of the oven-proof dish (1 layer only). Use the butter/margarine for both greasing the dish and spread the remaining Butter on the pieces of Pain au Chocolat, targeting the sliced ends. Arrange them in the bottom of the dish.
  3. Whisk the Eggs in a mixing bowl, then add the Milk, Cream, Sugar and Lemon zest before whisking well. Pour the mixture slowly over the Pain au Chocolat, ensuring you fill every gap and cover every piece. If the pieces float to the top then press them down gently until they absorb the mixture well (the pieces may need to be pricked with a fork to speed this process up).
  4. Add the Sultanas (if required) to the top and sides of the pudding. Grate about 1/4 whole Nutmeg over the pudding before placing (uncovered) in the middle of the oven for 20-25 minutes or until the top is brown. Serve immediately!

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Reviews (2)


this was a great way to use up some leftover croissants I used lime zest because I didn't have lemon and I added dark chocolate the 1st time I made this. However have since tried it following recipe the way it was given and have to say both ways were fab - 29 Dec 2012


Made this today, it is absolutely delicious thank you for a fab recipe 😍 - 12 Aug 2016

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