Description
Buttery croissants, spread with Nutella, soaked in custard and then baked. This is the perfect way to turn breakfast‘s leftovers into a delicious chocolate and berry dessert.
Ingredients
Scale
- 2 slightly old and stale croissants
- 2 heaping tablespoons nutella
- 1 egg
- 1 cup (240 ml) milk
- 1 cup (125 gr) raspberries
Instructions
- Preheat the oven to 400F (200C).
- Slice the croissants in half and spread nutella on the bottom halves. Top with the upper halve. (On the pictures you see the nutella side on top, but make sure you cover this with the top halves of the croissants. This will give you a much better result!)
- Put nutella croissants in a small baking dish, they should only just fit.
- Mix egg, milk and a sprinkel of salt in a bowl. Pour this over the croissants and let soak for a few minutes. Press down the croissants to soak up more of the liquid.
- Place the raspberries between the croissants and put the dish in the oven. Bake for about 30 minutes, or until golden brown and set.
- Serve lukewarm.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Baking