In a way to celebrate B Corp Month, we're showing a couple of ways we reduce waste here at THE PIG.
These delicious sweet treats are a perfect pudding and a good way to reduce waste from a big breakfast.
Ingredients
- Leftover Breakfast Croissants
- 470ml Double Cream
- 15ml Vanilla
- 8 egg yolks
- 130g Caster Sugar
Method
- Make a crème anglaise with the cream, vanilla, egg yolks and sugar.
- Slice the croissants longways into 1cm thick slices.
- Line a terrine mould with 2 layers of clingfilm.
- Place the croissant slices flat in layers, and every couple of layers add a ladle of crème anglaise, making sure it is pressed down firm.
- Repeat this process until you have reached the top of the mould. Press firm on top with another mould and place in chiller until set. You don't have to use all the custard if it is too wet!
- Once set, slice and fry until golden. Coat in cinnamon sugar and serve with apple compote or fruits in season. Or even better, some delicious chocolate sauce!
Head to ours to take a peek at our 25-mile menu to get some more inspiration for your own kitchen...book a table here!
