#FeedingGood: Pain au chocolat pudding

28 June 2016

Here's how to use old pain au chocolat to make a delicious bread pudding. This recipe was shared with us by the Oxgangs Neighbourhood Centre in Edinburgh.


  • 8 pain au chocolat (doesn't matter if they are a bit dry)

  • 3 eggs, plus one extra egg yolk

  • 250ml milk

  • 300ml double cream

  • 3tbs caster sugar

  • Zest of 1 lemon

  • 2tbs demerara sugar

  • Cream and icing sugar to serve


  • Grease a large baking dish

  • Add the caster sugar to the eggs and whisk together

  • Slice the pain au chocolat and arrange in the greased baking dish - pack tightly

  • Gently heat the milk and cream in a pan - take of the heat just as it starts to steam (don't boil)

  • Add a little of the milk and cream mixture to the eggs to warm up the mixture (don't add it all straight away to avoid cooking and scrambling the eggs)

  • Quickly add the warmed egg mixture to the pan

  • Whisk continuously and when it coats the back of a spoon, the custard is ready

  • Sprinkle the lemon zest over the pastries, then pour the custard over

  • Sprinkle with the demerara sugar

  • Leave to sit for about 15 mins

  • Bake on a middle shelf at 175c for 35 mins

  • Serve warm with cream and icing sugar

With thanks to the Oxgangs Neighbourhood Centre.

Got a recipe that makes great use of food surplus? Please email it to food@neighbourly.com