Another day, another blog, this year already feels it’s going to be both different and the same. This year less talk and more action. Well probably just as much talk but definitely more action no matter what life throws our way.
So far Started on that study/office to regain our space and we’ve completed Wayne Dixon’s #7daychallenge so our streets are less littered. We are also still committed to reducing our food waste and action counts more than words. We know buy less is key but what do you do when you find you have stale croissants and marmalade jam that apparently has reached its use by date even when kept in the fridge . Feed the birds/ (compost) bin. Of course not you adapt a recipe for bread and butter pudding .
Here we go, croissants already pretty high in butter but a little more won’t hurt and a dab of marmalade too. Layer croissants in dish. We treated this as a creative exercise so squareish shapes for bottom layer and rings for top. This is not necessary but we “eat with our eyes” or so they say. At this point hope you greased dish before you put in croissant bits and didn’t have to take it all out and start again.
Then mix milk ( we used soya but any milk will do – food waste ethos is to use whatever you have to hand) and eggs and whisk. Pour over croissants and leave for 10 minutes (or 30 minutes if your croissants are as stale as ours). If necessary add a little more milk/egg mix if you’ve misjudged just how dry those croissants were. Any doubts as to whether they were usable as croissants had been dispelled by this point. By the way in case you wondered why didn’t we go for something even simpler. We did but unlike stale bread you cannot turn stale croissants into croutons or we would have done.
Don’t worry about brown bits in pic should have mentioned half the croissants were filled with chocolat . Mmm .. this post about food waste, never claimed this was a low calorie treat. Shame the whisky flavoured double cream (intended for Christmas pud but put aside given the excess intake already on that day /week) was well past use by date or that would have been added too. Despite already a calorie count that would allow us to take squares of this as supplies on a trip up Mount Fuji we then sprinkled a few spoonfuls of brown sugar on top for good measure.
Oven for 40 minutes or till set and golden brown . Now all that was left to do was eat it . Fortunately, disappeared swiftly so no need to write a blog next time on what to do with left over Croissant and marmalade pudding.
As a famous chef might have said at this point – Happy Days!!