• Serves: 4
  • Prep Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: easy

I’m sure you’re all familiar with French Toast, the bread dipped in egg and milk and then fried. Well, I wanted to do something similar as a breakfast treat, but wanted to take it a step further by not just using plain old bread.

Part of the inspiration for this breakfast has also come from Nigella’s Panettone Pudding which I make at Christmas time. Panettone, however, doesn’t seem right at this time of the year and as this is a breakfast dish, pain au chocolat is definitely the way to go.

This is a fabulous and quite filling breakfast that goes really well with a hot cup of coffee or a cold glass of milk. It will delight chocolate lovers and kids alike and I’m sure that any weekend guests receiving this breakfast will be coming back for more…whether you want them to or not.

 

here's what you'll need...

  • 4 pain au chocolat
  • 3 large eggs
  • 300ml whole milk
  • 50g caster sugar
  • 1 tbsp vanilla extract
  • 1tsp icing sugar

Baked Pain au Chocolat Breakfast Pudding Ingredients 2

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here's what you'll need...

Baked Pain au Chocolat Breakfast Pudding Post 1

 

Baked Pain au Chocolat Breakfast Pudding Post 5

set oven temp: 180C/gas mark 4

here's howit's done...

  • 1

    Preheat your oven to 180C (160C fan). Lay the pain au chocolat into a baking dish. In a bowl, whisk together the eggs and sugar.

    Baked Pain au Chocolat Breakfast Pudding Step 1

  • 2

    Warm up the milk in a pan (do not boil) and then slowly add to the egg mix whilst stirring. Add the vanilla extract.

    Baked Pain au Chocolat Breakfast Pudding Step 3

  • 3

    Pour over the pain au chocolat and leave to rest for 15 minutes.

    Baked Pain au Chocolat Breakfast Pudding Step 5

  • 4

    Put into the oven and bake for 50 minutes. Sprinkle the icing sugar on top before serving.

    Baked Pain au Chocolat Breakfast Pudding Post 4

    Serve while still warm, but not hot for a sweet and filling breakfast treat.

    Bon appétit!

 

By Carole Poirot on 09.09.13

Guest Contributor

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