Zero Waste Bread and Butter Pudding


Zero Waste Bread and Butter Pudding

(Photography: Christie Vuong)

This recipe is from Chef Roland Torok-Ducharme, the newly appointed chef de cuisine at 1 Kitchen Toronto at the 1 Hotel Toronto. Torok-Ducharme’s focus is local and seasonal products and flavours with a sustainability ethos. This Zero Waste Bread and Butter Pudding uses fresh ingredients, but this recipe is also handy during the holiday season, when you may have a lot of leftover bread/pastries as well. Customize the pudding compote with any frozen berries you have in your freezer.


  • 5 pcs croissants
  • 5 pcs chocolate croissants
  • 5 pcs seasonal fruit danishes
  • 2 cups 3.25% milk
  • 2 cups 35% cream
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 pinch of salt
  • 1/4 cup granulated sugar

Berry Compote

  • 1 kg frozen mixed berries , (you could use any type of frozen fruit)
  • 1/4 cup granulated sugar


  • icing sugar
  • fresh mint


  1. Preheat your oven to 350F. Line the bottom of a medium-sized baking pan (at least 2 inches deep) with parchment paper. If you do not have parchment paper, you can use Pam coating spray or butter on the inside of the pan to ensure your pudding does not stick.
  2. Take your pastries (preferably day-old but fresh works just as well), and cut them up into bite-sized pieces. Place them in your baking pan.
  3. Make a simple custard in a medium-sized bowl, by combining the milk, cream, sugar, vanilla extract, eggs and a pinch of salt. Whisk everything together until the sugar completely dissolves.
  4. Pour the prepared custard on top of the cut-up pastries, making sure to evenly distribute the liquid. Press down onto the cut-up pastries, to make sure most of the liquid is soaked up. And you are ready to bake!
  5. Place the mould into the pre-heated oven, and bake at 350F for 45 minutes uncovered. This will help to create a nice golden-brown crust on top.
  6. While the pudding is baking, use a medium-sized pan to combine the berries and sugar. Cook down the berry and sugar mixture over medium-low heat, stirring occasionally until it has a jam-like consistency.
  7. To serve, cut up your baked Bread and Butter Pudding. Best served warm, top it with some icing sugar, your berry compote and some fresh mint!

Find the 1 Kitchen Toronto at the 1 Hotel Toronto.