Chocolate croissant pudding with hazelnut sprinkle

Ingredients:

• 6 plain croissants, halved horizontally
• ⅔ cup (160ml) chocolate nut spread 
• 1 packet (100g) hazelnuts, lightly toasted and chopped (almond or pecan nuts work well too)

Custard:

• 1 cup (250ml) milk
• 2 cups (500ml) cream
• ½ cup (125g) castor sugar
• 1 tsp (5ml) vanilla extract or vanilla essence
• Pinch nutmeg
• Pinch salt
• 4 eggs

Method:

1. Preheat oven to 180°C.
2. Grease a 2L ovenproof dish.
3. Spread croissants with ½ chocolate spread.
4. Arrange croissants in an overlapping layer in a prepared dish.
5. Sprinkle croissants with ½ hazelnuts.
6. Heat milk and cream.
7. Whisk castor sugar, vanilla, nutmeg, salt and eggs together and slowly whisk in warm milk mixture.
8. Pour custard over croissants and set aside for 5-10 minutes.
9. Bake for 20-25 minutes until set and golden.
10. Remove from oven and rest for 10 minutes.
11. Melt remaining chocolate spread in the microwave for 10-15 seconds.
12. Drizzle melted chocolate spread over pudding.
13. Sprinkle with remaining hazelnuts and serve.