45ml of Lurpak Butter Salted, softened
125ml of PnP Orange Marmalade
6 plain croissants, sliced
80g of Lindt Excellence 70% Cocoa Dark Chocolate, chopped
Grease a shallow 2L ovenproof dish.
Stir butter and marmalade together and spread on both sides of each croissant slice.
Layer and overlap croissant slices in prepared dish and sprinkle chocolate bits in between.
Heat milk, cream and orange peel together in a small saucepan, do not let it boil. Set aside to infuse for 10 minutes.
Strain milk mixture and discard peel.
Whisk sugar, vanilla, salt and eggs together.
Slowly whisk warmed milk mixture into eggs.
Preheat oven to 180°C.
Pour custard over croissants and stand for about 5 minutes.
Bake for 25-30 minutes, until custard is set and top is golden.
Remove from oven and rest for 10 minutes.