Ingredients Jump to Instructions ↓

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

  2. 4 bananas, sliced

  3. 4 snicker bars, chopped fine

  4. 1 (340g) container whipped topping

  5. 6 chocolate croissants, very coarsely chopped

  6. 300ml milk

  7. 100g sugar

  8. 1 tbsp. vanilla essence

  9. 1/2; tsp. cinnamon

  10. 1/4; tsp. nutmeg

  11. 3 large eggs

Instructions Jump to Ingredients ↑

  1. Chocolate croissant bread pudding trifle 1) Let the chocolate croissant bread pudding cool to room temperature.

  2. 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.

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

  4. 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.


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