Bread And Butter Pudding With A Difference

INGREDIENTS

• 2-3 croissants
• 75 g (3 rows) Cadbury Dark Cooking
Chocolate
• 200 ml light sour cream
• 2 eggs
• 3 tablespoons sugar
• 1½ cups milk
• Cadbury Drinking Chocolate

METHOD

Preheat the oven to 180°C. Cut a slit at one
end of each croissant and insert a row of
chocolate into the centre. Place the
croissants so that they fit snuggly into a
greased casserole dish.
Beat the sour cream, eggs and sugar together
until smooth. Add the milk and mix well.
Pour over the croissants.
Place the casserole dish into a baking dish.
Half-fill the baking dish with boiling
water. Bake for 40 minutes or until the
custard is set. Stand for 10 minutes before
serving.
Dust with drinking chocolate to serve. For
easy cutting or grating, have Cadbury
Chocolate at room temperature. If this is
not possible, then warm it in the microwave
on Medium (50% power) for 15-second bursts.

INFO & TIPS

Chocolate past its "use by" date may take on a whitish bloom which is harmless but spoils the appearance. If stored correctly, most chocolate will keep well for up to a year. Cadbury recipes

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