Sticky rolls and glamorous pudding: recipes for using up leftover croissants

Have more croissants than you know what to do with? You ate it fresher than you will admit to anyone (but I don't blame you, the pleasure of a freshly baked croissant is something I will never get tired of), but what to do with the others ?

Fear not, because leftover croissants can be used in a few applications that will turn a classic dish into a staple.

Bake-baked croissants keep especially well in Ziploc bags in the freezer, ready to be removed at any time to create a dinner-worthy dessert.

Croissant "bread and butter" pudding

Bread and butter pudding doesn't sound very glamorous, but let me tell you, this pudding punches way above its weight.

Serve diners a scoop of the finest quality vanilla ice cream and you'll have them licking their plates. There are also a few variations, if you feel inclined to add a little flavor to the basic recipe.

For 10 to 12 people

6 croissants, per day old4 eggs250g milk250g heavy cream1 tsp vanilla extract30g caster sugar

Butter a cake tin and line it parchment paper Roughly tear the croissants and arrange the pieces aux in the cake tin.

Meanwhile, whisk the eggs, milk, cream, vanilla extract and sugar in a bowl to combine. Pour the egg mixture over the croissants and leave to rest for at least 1 hour, letting the croissants soak up the liquid.

Preheat your oven to 160°C fan-forced heat. Bake the pudding for 45 minutes or until a knife inserted into the pudding comes out clean.