- 4 old croissants (fresh is fine too)
- 50g butter
- 1 large bar dark chocolate
- 70% cocoa (we love Green & Blacks)
- 300ml cream
- 4 tablespoons brown demerara sugar
- 3 eggs, beaten
- 1 vanilla pod, seeds scraped
- 30ml (one shot) brandy
Preheat oven to 200ºC/400ºF/gas mark 6. Generously butter a 900g loaf tin, or alternatively use individual ramekins.
Shave the chocolate with a small sharp knife or vegetable peeler (if this is tricky you could finely chop with a big cook’s knife or just break up into small pieces). Tear up the croissants and scatter in the tin or ramekins, layering the chocolate and croissants.
Scrape the seeds from the vanilla pod. In a saucepan combine the cream with the sugar, vanilla seeds and pod, eggs and brandy and mix well. Bring to the boil, simmer for two or three minutes and remove the vanilla pod.
Pour over the croissants and chocolate and bake in preheated oven for 20 minutes.
Serve with fresh cream.
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