Pain Au Chocolat And Baileys Bread And Butter Pudding

Celebrity chef Ben O’Donoghue uses pain au chocolat to make a decadent bread and butter pudding flavoured with Baileys.
Serves 6

50 g butter

4 pain au chocolat or chocolate croissants from the bakery, sliced in 3cm slices

8 egg yolks

175 g caster sugar

1 vanilla pod, split

300 ml milk

150ml cream

150ml Baileys

Preheat oven to 160°C.

Grease a shallow, 60 mm deep baking dish with the butter. Cut the sliced pain au chocolat slices into squares and arrange them evenly in the baking dish in two layers side by side so they fit snug.

To make the custard, whisk the egg yolks and sugar together in a medium bowl until combined Place the split vanilla pod and place in a saucepan with the milk and cream. Bring to a simmer then pour into the egg mixture, stirring all the time. Gently heat continually stirring the custard for 5 minutes. Then strain to remove the vanilla pod.

Pour the warm custard over the pane au chocolate, pressing down so the cake absorbs the liquid. Leave to stand for 30 minutes before baking.

Place the baking dish in the oven and cook for 20 minutes.

While you are cooking the pudding, melt the dark chocolate

Remove the pudding from the oven and leave to stand 10 minutes.

To serve, drizzle the surface of the pudding liberally with the chocolate. Serve warm with ice cream.