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.
Ingredients:
- 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
Method:
- 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