Method

1. Preheat oven to 180°C.
2. Grease and line a 20cm loose-bottom cake tin.
3. Layer the croissant pieces into the baking tin. Scatter chocolate pieces evenly amongst the pieces.
4. Beat eggs and sugar until pale & creamy with an electric beater.
5. Heat the milk and cream on the stove until almost boiling and remove from heat.
6. Gradually pour the cream and milk mixture over the egg mixture, stirring all the time.
7. Add orange juice and rind and stir well.
8. Slowly pour this over the croissants, allowing the liquid to be absorbed before adding more.
9. Sprinkle hazelnuts over the top and bake for 45- 50 minutes (until a skewer comes out clean when inserted).
10. Allow to cool for 10 minutes. Run a knife around the edge and using a spatula lift the pudding onto a plate.
11. Serve with custard or ice-cream.