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Pain au chocolat pudding

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


Jun 28, 2016
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