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Chocolate croissant bread pudding trifle

Layer upon layer of chocolate, cream and croissants.

  • Preparation Time50 mins
  • Serves4
  • DifficultyEasy

For the chocolate croissant bread pudding

6 chocolate croissants, very coarsely chopped
300ml milk
100g sugar
1 tbsp vanilla essence
1/2 tsp cinnamon
1/4 tsp nutmeg
3 large eggs

For the trifle

1 (168g) box butterscotch pudding, cooked according to package directions
4 bananas, sliced
4 snicker bars, chopped fine
1) For the chocolate croissant bread pudding: preheat oven to 175 degrees C.

2) Put chocolate croissant chunks in an 20-cm baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes. Bake for 40 minutes.

3 For the trifle: let the chocolate croissant bread pudding cool to room temperature.

4) Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.

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