We will not waste four day-old croissant. How they came to be day-old for that matter I am not sure, for left overs are something of a rarity in this house altogether.
Nevertheless, I decided upon a delectable fate for my croissant, YMCA - yesterday's muck cooked again, as my mother so articulately put it, or leftovers revamped - which sounds an awful lot nicer, don't you reckon?
To revamp these sporadic leftovers, I opted for a banana and chocolate bread and butter pudding, and I am exceedingly glad I did. Truly scrumptious.
To revamp your sorry old croissant, you will need...
Butter for greasing your dish,
300ml milk
100ml double thick cream
2 eggs
25g castor sugar
100g chocolate, broken up into bits,
2 bananas, sliced
a splash of vanilla extract
50g pecan nuts
Break up your croissant into pieces and arrange in your buttered dish, dot your nuts, banana and chocolate amongst your croissant. In a bowl beat the cream, eggs, milk and sugar with vanilla and pour over your croissant and leave to soak for 15 minutes or so.
Don't panic if the cream mixture doesn't cover all the croissant and there are some bits poking through above the custard, this will make for a nice topping.
Bake in a preheated oven, at 180 or gas mark 4 for about 35 mins, covering with foil if the top starts to brown too much.
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