Breakfast Bread Pudding

One thing that I am really aware off and trying to change is that we waste a lot of food.

We seem to chuck out food as it sits in the fridge, or cupboard and goes bad before we even manage to have time to make anything with it.

So when last week we had a bunch of croissants that were still in date, but had gone hard and dry as the packet was opened, I looked to the Internet, for any type of recipe that allowed you to use dry croissants that weren’t that fresh but still in date.

And I found this gorgeous Croissant Bread Pudding recipe on Bellyful. It seemed pretty easy and I had all the items that I needed, although I did run out of cream cheese so added some Greek Yoghurt to make up the weight and it worked really well.

I am not someone that does fancy recipes, and this certainly wasn’t too fancy. It was nice and simple and made a lovely breakfast, or could be used as a lovely dessert.

I did make a couple of variations, firstly I didn’t just use frozen raspberries and blueberries as the recipe suggests I actually used a black forest medley of frozen fruit and frozen raspberries.

And as I say I didn’t have the 8ozs of cream cheese that was needed for the recipe in fact I only had 5ozs so I topped this up with Greek Yoghurt, it tasted lovely but I am not sure if the greek yoghurt was the reason this recipe took about 20 minutes longer to cook than the recipe said, I wasn’t bothered about this as I had the time for it to cook and I was glad I did.

It was definitely worth the wait and I absolutely loved it when it was cooked and something that I would definitely make again.

It wasn’t a hit with the boys, including Mr L, but I really liked it and as it stores in the fridge it was a great way to use up food that wasn’t very nice on its own that made a great new meal, for a few days.

So it totally prevented the food waste, and I thought tasted very nice. So a win win for me and a recipe that I am glad I found on the internet, one that I am definitely storing in my Pinterest boards.