Got a couple of croissants left over? This is the best thing you can do with them. The flaky layers soak up the custard and bake into a golden, crisp-topped pudding that's soft and wobbly underneath — and completely gluten free.

Serves 4–6 · Prep 10 minutes, plus 20 minutes soaking · Bake 30–35 minutes

Ingredients

• 4 Libby's gluten free croissants (day-old is perfect)
• 3 large eggs
• 300ml whole milk
• 150ml double cream
• 50g caster sugar
• 1 tsp vanilla extract
• 50g dark chocolate chips or raisins (optional)
• A little butter or spread, for greasing
• 1 tbsp demerara sugar, for the top

Method

1. Heat the oven to 160°C fan / 180°C / gas mark 4. Grease a 1.5 litre baking dish.
2. Tear or slice the croissants into chunky pieces and pile them into the dish. Scatter over the chocolate chips or raisins, if using.
3. Whisk together the eggs, milk, cream, caster sugar and vanilla until smooth.
4. Pour the custard evenly over the croissants and gently press them down. Leave to soak for 20 minutes.
5. Sprinkle with demerara sugar and bake for 30–35 minutes, until puffed, golden and just set with a slight wobble in the middle.
6. Rest for 5 minutes, then serve warm with cream or custard.

Libby's tip: make it with pain au chocolat instead — the chocolate is already built in.

Dairy free? Our pastries are made with dairy free margarine, so use a dairy free milk, cream alternative and spread.

Keeping it gluten free: our croissants are 100% gluten free, but always check the labels on anything else you add — chocolate chips and vanilla extract can occasionally contain gluten.

Order Libby's croissants → Order by 2pm Monday, delivered Wednesday.