After Eight Butter Croissant Pudding with Mint Chocolate Custard

DessertServes 4

# Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease a 20 cm (approximately 1 litre) baking dish. # Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints. In a large jug, beat the milk, cream, eggs and vanilla. Slowly pour the mixture over the croissants and sprinkle with sugar. # Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.

Chefs Tip

This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.


* 3 reduced fat butter croissants
* 8 After Eight mints, roughly chopped
* 250ml semi skimmed milk
* 150ml half fat thick cream
* 2 medium eggs
* 1/4 tsp vanilla bean extract
* 2 tsp golden caster sugar, for the top
* To serve; 1tbsp icing sugar for dusting