with warm Nutella *By Adrianna
6 Monastery Signature Large butter Croissants
2 cups Sealtest 2% Milk
2 cups Sealtest 35% Cream
4 Schultz Farms Organic Eggs
½ cup Aurora Wildflower Honey
3 tbsp. Redpath Granulated Sugar
pinch Belle Donne ground Nutmeg
1 Sun Rise Pure Madagascan Vanilla Bean
pinch Martelli Sea Salt
1 jar (375ml) Nutella Hazelnut Cocoa Spread
Preheat oven to 350°F.
Dry your croissants on the kitchen counter until dry and stale, or a couple of days. Otherwise, toast your croissants on low heat in the oven or toaster until lightly toasted. This will allow the croissants to absorb more of the pudding mixture.
In a large bowl, pour the milk and cream. Break the eggs one at a time, whisking to combine. Add the nutmeg, sugar and a pinch of salt. Cut the vanilla bean down the center lengthwise, and take a small knife and scrape down the bottom of the pod to remove the vanilla beans, add in the pudding mixture, whisking to combine.
Cut the croissants in half and add in the bowl to soak up the liquid. Turning occasionally with a large spoon. Once absorbed, about 20-30 minutes, place in a 8” x 8” baking dish, or small lasagna pan, pouring any extra liquid over the croissant mixture.
Bake in the oven for about 1 hour, until the top is golden brown and slightly puffed.
Remove from oven, and dollop small spoonful’s of Nutella over the croissant pudding and let it melt. Let the Pudding cool slightly and serve.
Courtesy of Monastery Bakery