This is naughty. Perfect for a girls' night, or as I did - for some pregnant ladies craving something sweet. It is just so yummy. It is in fact an extra naughty bread and butter pudding. I like to make individual ones - a croissant per person sliced into five. Cooking time is a little less for individual puddings than one whole pudding as noted in recipe below.
"It's meant to be a white chocolate and raspberry croissant cake, but I hate fruit in cakes and think you can never have too much chocolate!!" – Nikki Martin.
Pictured: White Chocolate Nutella Croissant Pudding
6 croissants, cut into 4 cross ways (day-old are best)
3 eggs
¼ cup caster sugar
½ cup thickened cream
¼ - ½ cup almond meal
100g good quality white chocolate chopped
Nutella
2 tbsp flaked almonds
Preheat oven and a baking tray to 180°C/ 170°C fan-forced.
Lightly grease base and sides of a 6cm deep, 20cm round springform cake pan, or six 1 cup oven proof dishes, or extra large muffin pans.
Arrange half the croissants, cut side up, in the prepared pan or dishes, making sure the base is completely covered. Combine the eggs, sugar, and thickened cream and almond meal in a bowl. Use a fork to whisk until well combined. Pour half of the egg mixture over the croissants. Stand for 10 minutes to allow the croissants to absorb some of the mixture.
Spread Nutella (however much you want) and 3/4 of the white chocolate. Top with remaining croissants. Pour over the remaining egg mixture and stand for 10 minutes.
Top with remaining white chocolate, then sprinkle with the flaked almonds. Place cake pan on the hot baking tray and bake for 25-30 minutes or until golden, or 20 minutes for individual ones.
Stand cake for 10 minutes in the pan.
Serve warm with cream or ice-cream.
Serves 6
Pictured: White Chocolate Nutella Croissant Pudding just prior to baking