Valentines Eve fell upon us last Thursday, and I’d been promised a tapas feast. The responsibility of dessert, however, fell into my hands. As I’ve given up high sugar cake, biscuits and sweet treats for lent (I’m a slave driver to myself – just watch me cave), I was a bit stuck for what to make.
After sitting in a cafe in my break between lectures, some croissants caught my eye and I got thinking of a bread and butter pudding – made slightly healthy and although quite high in fat, considerably lower in sugar than most of the other desserts I fancied. I was craving something really indulgent, hence why I didn’t make my low cal carrot cake.
There were unanimous calls for a recipe when I instagrammed a snap of the successful pud, so your wish is my command.
First things first, the nutrition details. As always, this will depend on what brands you use, what size container you use, and how big you portion it out (this serves six)…
Contains: 334 calories, 33g carbs, 23g fat, 7g protein, 16g sugar, 34mg salt.
You will need:
2 x Pain au chocolat
2 x croissant
500mls of double cream – see the image below for my low cal options
1 pint of milk
150g of fresh raspberries
Tablespoon brown caster sugar
1. Start off with your pain au chocolat and croissants, you want them to be quite dry as the freshly baked ones will just be too soggy. Chop them up roughly and put to one side.
2. In a bowl you need to whisk up your double cream, eggs, milk and sugar. If you want more indulgence, you can add the full fat double cream, but I always go for elmlea as you can’t really taste the difference and it has considerably less fat. I spotted the double light, which is an even lighter option so if you can get your hands on that!? I used the double instead though, as I figured it would be more widely available.
Once you’ve whisked up the ingredients, you should be left with quite a thick batter type mixture. Layer your raspberries and chopped up croissant and pain au chocolat into a tray, and then pour over the egg custard mixture. Set aside for 15 minutes to allow the egg custard to soak into the croissants.
Bake at 190 degrees celsius for around 30 minutes, or until the mixture has nicely browned on the top. Dish up and dig in!
Topped with crispy croissant, the depths of this pudding have a gooey, slightly chocolatey, soppy croissant with the occasional zing of raspberry. If you’d prefer it slightly firmer, add two more eggs and only put 600mls of the milk in.