Croissants are my bread of choice here, because the tops get unbelievably crisp, and in a pudding that is mostly quite soft I always welcome a bit of crunch. The warming saffron custard that seeps into the bellies of the croissants is earthy and grassy, infused with ginger and cardamom to brighten it up. You could let the milk steep overnight if you’d prefer a stronger saffron flavour, and swap the croissants for brioche or thick, white bread instead.
Serves 4-6
milk 240ml
double cream 300ml
saffron 8-10 strands
fresh root ginger 30g, grated
cardamom pods 6, lightly crushed
eggs 2, plus 1 egg yolk
caster sugar 70g
croissants 4 large, slightly stale
dates 50g, roughly chopped
demerara sugar 1 tbsp
