With them, please join me in accepting the Nobel Prize for "Stuff I Just Pulled Out Of The Fridge and Turned Into Dessert." ...

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.

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

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 ...

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 ...

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 ...

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.

Better than the basic kind, this almond-raspberry croissant bread pudding is a wonderful end to a dinner, with fresh fruit and fluffy croissants baked in a rich and comforting custard.

The shop is rolling out chocolate-covered strawberries and champagne cupcakes, alongside their regular lineup.

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 ...