To serve, pour the cold custard into 5 serving bowls, then top with the warm bread and butter pudding. For the custard (makes 750ml) Pour the milk and cream into a saucepan, then add the vanilla ...

Bread pudding is the perfect way to give stale bread ... Skip pulling out multiple ingredients and measuring cups, and simply substitute the custard component with melted ice cream instead.

Sometimes I find bread and butter pudding a little bit heavy ... the oranges can be set aside and stirred through the egg custard for extra flavour.

These breads, preferably a day or two old, absorb the custard well, creating a perfect consistency. Bread pudding is incredibly versatile and can be served for both breakfast and dessert.

Buttery croissants are the winning ingredient for this croissant bread pudding. Swap plain white bread with croissants for a ...

Serve with extra custard, if desired. Using stale bread for this pudding is better than using fresh bread, because it is better at absorbing the liquid. Some supermarket loaves can remain too soft ...

The custard for the pudding is made from a combination of melted butter, sugar, eggs, heavy cream and milk. Whereas many bread puddings use a fairly high number of eggs to create a rich custard ...

Whole milk – Adds to the richness of this custard. Heavy cream – Gives your pudding its classic taste ... not as ripe as ...

The croissants provide a richness that go beyond basic bread pudding, and the chocolaty custard is impossibly decadent. For an easy, summery strata, toss small slices of baguette with zucchini ...