Bread pudding is already an indulgent delight when made with regular bread, but using leftover pastries can take it to great new heights. Photo by You As A Machine.
I know, I know, you guys have “never heard of leftover pastries”, but trust me, it can happen. And, if this really is something that would never happen under your roof, you’ll be happy to know that many bakeries often sell their day-old goods at a discounted price.
How much pastry you can substitute in depends on the type. Croissants are sturdy enough to take up 100 per cent of the pudding real estate, but crumbier cakes, muffins and Danish pastries shouldn’t make up more than 50 per cent of your “bread”. (The other 50 per cent can be regular bread or croissants; I vote croissants.) This can be done with pretty much any bread pudding recipe, but the link below has some great tips on assembly and flavouring.