You’ll Need
4 all-butter croissants, torn into chunks
1 tsp vanilla extract
2 eggs
120g thick caramel sauce
220ml whole milk
100g milk chocolate, chopped
100ml double cream
4 shortbread fingers, roughly crushed
40g caster sugar
To Finish
Extra caramel sauce
Melted chocolate
Optional But Dangerous
Vanilla ice cream
Pinch of flaky sea salt
Method
Preheat the air fryer to 160°C and butter a 16cm ovenproof dish.
Layer the croissant chunks with half the chocolate and crushed shortbread.
Whisk the eggs, milk, cream, sugar and vanilla.
Pour over the croissants and leave to soak for 8 minutes.
Spoon pockets of caramel through the pudding and scatter over the remaining chocolate.
Cover loosely with foil and air fry for 11 minutes.
Remove the foil and cook for another 5-6 minutes until golden and just set.
Rest for 5 minutes and finish with more caramel and chocolate.