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Chocolate croissant bread pudding trifle

Ingredients

  • For the chocolate croissant bread pudding

  • 6 chocolate croissants, very coarsely chopped

  • 300ml milk

  • 100g sugar

  • 1 tbsp vanilla essence

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3 large eggs

  • For the trifle

  • 1 (168g) box butterscotch pudding, cooked according to package directions

  • 4 bananas, sliced

  • 4 snicker bars, chopped fine

  • 1 (340g) container whipped topping

Preparation

Step 1


For the chocolate croissant bread pudding: preheat oven to 175 degrees C.


Step 2


Put chocolate croissant chunks in an 20-cm baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes. Bake for 40 minutes.


Step 3


For the trifle: let the chocolate croissant bread pudding cool to room temperature.


Step 4


Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.







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