Sticky buns and glamorous pudding: recipes to use up leftover croissants

Kate Reid of Lune Croissanterie shows how to turn yesterday’s crescent-shaped pastry into today’s star dessert

Do you have more croissants than you know what to do with? You’ve eaten more of them fresh than you’re going to admit to anyone (but I don’t blame you, the pleasure of a croissant fresh from the oven is something I will never grow tired of), but what to do with the rest of them?

Fear not, because leftover croissants can be used in a few applications that will transform a classic dish into an absolute showstopper.

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Instead of tearing the croissants into rough chunks, cut the croissants into slices and spread with hazelnut spread before arranging in the loaf tin. Proceed as per the recipe above.

For a Sicilian twist, as you are arranging the croissant pieces in the loaf tin, randomly distribute some ricotta and chopped dark chocolate among the croissant pieces. Add the grated zest of one orange to the egg mixture. Proceed as per the recipe above.

Warm two tablespoons of rum gently in a small pan, remove from the heat, and add 100 grams of raisins. Allow to soak for one hour. Scatter the rum-soaked raisins among the croissant pieces. Add a pinch of freshly grated nutmeg to the egg mixture.

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