CHOCOLATE CROISSANT PUDDING

80 g dark (70%) chocolate, chopped

250 ml (1 cup) cream

1 tablespoon dark rum

60 g (1/4 cup) white sugar

40 g (2 tablespoons) unsalted butter 

pinch of ground cinnamon

2 eggs

4 croissants (about 300 g total), each cut into 6 pieces 

cocoa powder, for dusting (if you wish)

Start this recipe the day before (or at least several hours before). Grease a 1.5 litre (6 cup) ovenproof dish (you need one which will fit the sliced croissants snugly).

Place the chocolate, cream, rum, sugar, butter and cinnamon in a very large heatproof bowl over a saucepan of simmering water (or you can do this gently in the microwave). Heat gently until the chocolate is melted and all the ingredients are dissolved. Remove from the heat and allow to cool slightly. Whisk the eggs and add the egg mixture a little at a time and combine well. 

Add the sliced croissants to the mixture and toss to combine, making sure all the croissant slices are fully soaked. You may have to do this in batches. 

Put the soaked croissants into the prepared dish, in overlapping layers. Pour any remaining mixture evenly over the top.

Cover and place in the fridge for 24 hours.

When you are ready to serve, preheat the oven to 180°C/350℉.

Cover the dish with foil and bake for 25 minutes, then remove the foil and cook for a further 25 minutes until the edges are starting to brown. Remove from the oven and let the pudding rest for at least I0 minutes before serving.

Dust with cocoa if you wish and serve with vanilla ice cream or cream.

Serves 6, generously

With heartfelt thanks to Philip Carr for this amazing recipe. The original version was published in Monday Morning Cooking Club - the food, the stories, the sisterhood (2011).

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