Quick and easy, great supper dessert or Sunday breakfast.
This serves 2.
Lightly butter an ovenproof dish. Slice 2 croissants in half and spread with marmalade. Then cut them in half and arrange in the ovenproof bowl. Put the oven on 180c.
In a bowl beat the egg with 1 tsp of sugar. In a pan warm 100ml cream and 50 ml milk. When it’s hot but not before it starts to simmer whisk into the egg mix.
Pour over the croissants. Sprinkle a little extra sugar on top and grate some chocolate and put into the oven for about 30 minutes until the custard is set and the top is golden! Delicious.