How to turn old bread and spent coffee into a lavish pudding – recipe | Waste not

Used coffee grounds make a surprisingly punchy and aromatic flavouring, especially in all kinds of desserts such as this French toast infused with a rich, dark chocolate custard

When the acclaimed chocolatier William Curley visited our restaurant Poco, in Bristol, we created a chocolate feast that included a pain perdu to use up our stale bread and served with lashings of chocolate sauce. We serve wholemeal sourdough at Poco, , and its malty nature works surprisingly well with chocolate. I’ve given the chocolate custard extra punch with the addition of a teaspoon of spent coffee grounds, which are a surprisingly useful byproduct that’s full of aroma, flavour and caffeine; I like to sneak them into recipes whenever I can.

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