Jam and butter croissant pudding from Dominique Ansel — theguardian.com

Turn leftover croissants into a Christmas morning breakfast or a dessert. The recipe works best when the croissants are slightly stale, so they soak up the custard and stay moist after baking. Serves 6-8 day-old croissants 6 strawberry or raspberry jam 165g butter for spreading, softened eggs 4 milk 250ml double cream 250ml rum or bourbon 30ml maple syrup 2 tbsp salt ¼ tsp vanilla bean 1, seeds scraped berries and icing sugar to serve

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