Ginger and Croissant Pudding

Preheat the oven to 350°F (350°F) and lightly grease a large rectangular baking dish with a little butter.

Split each croissant lengthwise, creating two halves; keep the cut sides facing up.

Arrange the croissant halves in the greased dish, overlapping them slightly so they fit snugly, and spoon a thin layer of ginger jam between each overlapping piece.

In a large mixing bowl, whisk together the double cream, whole milk, caster sugar, vanilla paste, fine salt, whole eggs, and egg yolks until the mixture is smooth and fully incorporated.

Gradually pour the custard mixture over the arranged croissants, allowing it to seep into the gaps; gently press the tops of the croissants with the back of a spoon to help them absorb the liquid.

Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 8 hours) so the custard fully sets and the flavors meld.

The following morning, remove the dish from the fridge, uncover, and let it sit at room temperature for about 10 minutes while the oven finishes heating.

Place the dish in the preheated oven and bake for 15–20 minutes, or until the top is deep golden brown and the edges are puffed; the pudding should spring back slightly when lightly pressed.

Remove from the oven and let the pudding rest for 2–3 minutes before serving.

Serve immediately, optionally with a dollop of cold custard and a side of stewed fruit for contrast.