Dark chocolate and Easter egg baked croissant pudding
Ingredients
- 6-8 croissants
- 1 cup pouring cream
- 1 cup store-bought vanilla custard
- 2 large eggs
- 1 tbsp vanilla bean paste
- 1 cup dark chocolate chunks
- 4-6 small Easter eggs (I used eggs filled with Turkish delight and caramel)
- icing sugar, to dust
- 2 tbsp crushed freeze-dried strawberries or mixed berries
Instructions
Dark chocolate and Easter egg baked croissant pudding serves 6 original recipe by smh.com.au.
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