SO, what do you do with leftover challah?
We’ve always got leftover challah (or bread, brioche or croissants) and the best use (apart from everyone’s fave French toast) is of course bread and butter pudding. We were inspired by the Morello cherries from all the Hungarian cakes we were testing and excited by the chocolate in Philip Carr’s Chocolate Croissant Pudding (from our first book) and this is the result. It is a perfect dessert for winter which we created with leftovers in mind. The recipe was first published in ‘The OzHarvest Cookbook’ (2012), alongside many wonderful ‘food rescue’ recipes from some of Australia’s best chefs. We’d love to hear what you think!
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