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Delicious food shouldn’t cost the planet. Every year, perfectly good bread and pastries go to waste but with a little creativity, those leftovers can become something extraordinary. This zero-waste bread and pastry pudding gives croissants, brioche, cinnamon rolls, and even plain sandwich bread that are just past their peak freshness a second life, transforming them into a rich, comforting dessert filled with cinnamon warmth and chocolatey goodness.
By repurposing what might otherwise be thrown away, you’re making a choice that’s better for the environment, reduces food waste, and saves money without sacrificing flavour. This recipe has your back.
From plain bread to brioche, almost any soft baked goods will work! Just follow your senses and don’t let delicious food go to waste.
Ingredients (for 1 tray)
- 6 leftover pastries or slices of soft bread (croissants, pain au chocolat, cinnamon rolls, brioche, etc.)
- 360ml double cream
- 830ml whole milk
- 8 eggs
- 400g caster sugar
- 30g cinnamon powder
- 50g chocolate chips
Method
1. Prepare the Base
Tear or slice your leftover pastries or bread into chunks and place them in a large mixing bowl or container.
2. Make the Egg Mix
In a separate bowl, whisk together the eggs, sugar, cinnamon, cream, and milk until smooth.
3. Soak
Pour the egg mix over the pastries, pressing down gently so everything is well-soaked. Let it sit for at least 2 hours — or even better, overnight in the fridge.
4. Assemble
In a 10” square baking tray, add half of the soaked pastries, sprinkle over the chocolate chips, and then layer on the remaining pastries.
5. Bake
Bake in a preheated oven at 170°C (fan) for 1 hour, or until golden brown and set.
6. Serve
Cool slightly, dust with icing sugar, slice into 9 generous portions, and enjoy warm. Leftovers (if any!) keep well in the fridge for up to 2 days.
Enjoy!
