Marmalade Chocolate Croissant Pudding

There was an opened pack of stale croissants at work sometime ago that was about to be binned. It was only a few days old and I thought it would be a shame to waste it, perhaps I can make something with it. I love bread and butter pudding and have not had one for a long time. So I decided to turn these stale croissants into marmalade chocolate croissant pudding. It's really simple and a great way to use up stale croissants/brioche or bread.

I sliced the croissants in half and spread a thick layer of dark marmalade on each side. I placed them marmalade side up in a dish and sprinkled some dark chocolate chunks on top.Then I soaked it in the custard mixture for about 30 minutes before baking. The result was amazing. The buttery croissant combined with tangy marmalade and hints of dark chocolate was absolutely divine. The eggy custard held it all together and even though we were completely full after dinner, we managed a hefty portion as it was just so good. I'm tempted to buy fresh croissants and leave them for a few days just to make this again!

I'm entering this to the No Waste Food Challenge as I used up leftover croissants for this recipe. This month it's hosted by Laura from I'd Much Rather Bake Than... on behalf of Elizabeth from Elizabeth's Kitchen Diary

 spread marmalade on croissants which have been sliced in half 

 sprinkle over some dark chocolate chunks 

 soak in custard 

 fresh from the oven 

 yum! 

3 stale croissants, sliced in half 

150mls double cream

75mls milk

2 egg yolks

2 tablespoons caster sugar 

Dark marmalade 

50g dark chocolate chunks

• Place the cream and milk in a pan and bring to a boil. 
• Remove from the heat.
• Beat the egg yolks and sugar in a bowl. 
• Pour the cooled cream mixture into the egg yolks, whisking as you go.
• Prepare the croissants as shown.
• Pour the custard mixture over the croissants and leave to soak for at least 30 minutes or until soft. 
• Preheat the oven to 180C.
• Bake for approximately 30 minutes or until golden brown. 

Mini Peanut Butter and Chocolate Croissants

These are ridiculously easy to make and yet oh so delicious and sinful. Life's too short to make your own puff pastry so I cheated and used a pack of ready rolled pastry! I added a combination of dark chocolate chips, milk chocolate chips and peanut butter chips. Some were just chocolate, just peanut butter or a combination of peanut butter and chocolate. The peanut butter one was the clear winner and I'm sure I'll be making a lot more of these. 

I'm sending this to The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... which has the theme of 'fun' this month. These were fun to eat especially since you don't know what the filling is until you bite into it!

I'm also sending this to  Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is 'Spring into Easter' and although this is not a traditional Easter bake, I think it would be perfect for Easter breakfast or brunch as it's quick and easy to make and you can use any leftover easter egg chocolates instead of chocolate chips. 

puff pastry, 1 egg, chocolate chips and peanut butter chips 

 roll out the puff pastry and cut into 8 rectangles 

 cut each rectangle into triangles 

 fill with chocolate chips or peanut butter chips or both 

 roll them up starting with the longer end and pull the ends down on each side so it forms a crescent shape 

 brush with eggwash (1 egg beaten with 1 tablespoon of water) before baking for about 30-35 minutes in a preheated oven of 200C until golden brown