Pear & Chocolate Croissant Pudding
- Number of Servings: 8
Ingredients
5 firm but ripe Beurre Bosc pears with stem on3 Tbl butter1 Tbl brown sugar5 chocolate croissants3 eggs1 cup milk1 cup cream2 Tbl brandy or rum1/3 cup caster sugar
Preheat oven to 180C.
Halve the pears, scoop out the cores with a teaspoon then cut each half into 2 thick slices. Melt the butter and sugar in a lard saute pan and cook the pears in batches just tender and goden on both sides but not falling apart, transferring to aplate as they cook.
Cut each croissant into 4 and arrange them in the baking dish. Nestle the peans in between so the stem end is pointing out.
Whisk the eggs, milk, cream, brandy and sugar in a jub then pour it evenly over the top of the croissants. Banke for 30-35 minutes until puffed and golden and custard is set in the centre.
Rest for 15 minutes then dust with icing sugar and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Halve the pears, scoop out the cores with a teaspoon then cut each half into 2 thick slices. Melt the butter and sugar in a lard saute pan and cook the pears in batches just tender and goden on both sides but not falling apart, transferring to aplate as they cook.
Cut each croissant into 4 and arrange them in the baking dish. Nestle the peans in between so the stem end is pointing out.
Whisk the eggs, milk, cream, brandy and sugar in a jub then pour it evenly over the top of the croissants. Banke for 30-35 minutes until puffed and golden and custard is set in the centre.
Rest for 15 minutes then dust with icing sugar and serve.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 420.6
- Total Fat: 25.0 g
- Cholesterol: 93.2 mg
- Sodium: 330.2 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 3.4 g
- Protein: 6.4 g
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