Pudding or breakfast? Thomasina Miers’ recipe for baked blackcurrant jam croissants and custard

It’s golden, it’s sticky and it’s souffle-like. There’s no better way to start the weekend than with this Spanish-inspired pudding.

Torrijas are the Spanish equivalent of eggy bread. Earlier this year, while in Madrid, I had a version that used croissants instead of bread. The heady combination of buttery pastry, baked until caramelised and sticky and filled with a velvety custard, had me reeling. It was a great start to the weekend with coffee. Here I have scented the custard with orange peel and cardamom, and added spoonfuls of blackcurrant jam for pleasing bursts of colour and acidity.

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