Bakery Pudding

Chef Tony Singh

Every year we bin £76 million worth of bakery from our homes in Scotland. Rather than feeling guilty about the waste or eating more than you know you should, stash those tempting remains in the freezer and when you are ready and have enough for what you need, turn them into something even more decadent than they were to begin with: Bakery Pudding!

6 to 8 stale croissants or doughnuts, muffins, pancakes etc .
For the custard:
200g sugar
375ml double cream
375ml full fat milk
4 tablespoons whisky (optional)
6 large eggs
For bushing the top of the pudding:
Leftover jam, marmalade, honey or whatever you have lurking in the bottom of a jar
Preheat the oven to 180°C/gas mark 4
What pastries to use: Any with a bready or cakey texture that can absorb moisture. Let them dry out, or put pieces in a warm oven to toast briefly before using them. Leftover muffins, croissants, Danish, sticky buns, cinnamon buns, cake or cake scraps will be perfect.
Cube cakey item, tear croissants. Place them in an ovenproof dish.
Make the custard and pour it over the pastries. Leave to soak for 10 minutes.
Place in the oven for 20 minutes and bake until just set
Then brush the top of the pudding with melted leftover preserves.
Serve and enjoy!