Recipes
Croissant bread and butter pudding
Make the most of leftover pastries by turning them into a luxurious bread and butter pudding, with creamy layers that make the most of what could be wasted food.
Ingredients
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18 cooked croissants (can be other cooked pastries)
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12 eggs
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120g egg yolks
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540ml whole milk
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750ml double cream
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750g caster sugar
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30g vanilla essence or pod
Creme pat ingredients
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750ml whole milk
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30g vanilla essence or pod
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150g caster sugar
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180g egg yolks
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40g plain flour
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40g cornflour
Method
Tear the croissants in half and place them in a gastro tray (any pastries can be used, such as mini pastries or pain au chocolate).
Bring the milk, cream and vanilla to a boil
Whisk the eggs, egg yolks and sugar until pale and fluffy.
Pour the boiled cream and milk into the egg mixture and whisk.
Pour the mixture over the pastries until fully covered (you may need to press them down slightly).
Leave to soak for at least 30 minutes, topping up with more egg mixture if needed.
Bake at 155ºC for roughly 1 hour, or until cooked.
Allow to cool.
For the Creme Patissiere
Bring the milk and vanilla essence to a boil.
In a bowl, whisk the egg yolks, sugar, cornflour and plain flour.
Pour the hot milk over the egg mixture and whisk.
Return to pan and continue whisking until thickened.
Blast chill until cool.
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