Chocolate and Croissant Custard Pudding.

Hi, 
It's not true that there are too many dessert recipes! You can never have enough simple and successful ones.
This recipe is almost too easy but makes a classy pudding that can be eaten as cake, with coffee, the following day - if there is any left over.

1 Tablespoon softened butter

4 croissants -can be a little stale

60g very high cocoa content dark chocolate

3 eggs

2 teaspoons vanilla essence 

1/4 of a cup brown sugar

1 cup milk 

1 cup cream - could use light cream or even 2 cups of light cream and no milk.

Extra cream to serve - whipped cream is best for this.

Preheat oven to 160C Grease a baking dish with the butter.

Slice the croissants length -wise and lay half in the dish.

Roughly chop chocolate. Scatter HALF over the first measure of croissants in the dish

Top with the remaining sliced croissants.

Beat the eggs, vanilla, sugar, milk and cream together and pour over the top of the layers.

Leave to stand for at least 20 minutes so the liquid is absorbed

Scatter the other half of the chocolate evenly over the top.

Sprinkle lightly with a little sugar [optional ]

Bake for approximately 30 minutes.

Serve hot with extra cream 

Voila!

Serves 6.