It doesn't get much more indulgent than this dessert, but you deserve it! The perfect recipe to round off a Sunday roast with, and curl up on the sofa with the leftovers during the week.
Step 1Cut each croissant in 1/2 diagonally, to give 2 chunky triangles. Arrange the
croissants in a rough 2 litre ovenproof
serving dish with the slices slightly
overlapping, packing them in quite tightly.
Step 2In a large jug, whisk the eggs, caramel
and a large pinch of salt until smooth.
Whisk in the cream, followed by the
milk. Pour over the croissants and leave
to soak for 10min.
Step 3Preheat oven to 180°C (160°C fan) mark 4.
Loosely cover dish with foil and bake for
35-40min, or until golden brown and the
custard has just set (check by peeking
between the central croissants).
Step 4Meanwhile, melt the chocolate in
a small heatproof bowl set over a pan
of barely simmering water. Drizzle the
chocolate over the pudding. Serve
with cream, if you like.
GET AHEAD:
Prepare to end of step 3; cool, cover and chill for up to 2 days. Reheat in an oven preheated to 180°C (160°C fan) mark 4 until piping hot in the centre, about 20min; complete recipe to serve.
GH TIP:
This is a great way to use up stale croissants, if you happen to have this many. At step 2, leave to soak for 30min-1hr before baking.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
