A sweet bread pudding that turns a packaged danish into something warm and comforting for two. The icing melts into the custard as it bakes, making this feel more homemade than it is. Dinner becomes dessert.

Serves 2. 25 minutes, 8 at the stove.

About 400 calories a serving, 12 g protein, 18 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F (175°C). Tear the orange danish into 1-inch pieces into a baking dish.
2. Whisk together 2 eggs, 1 cup milk, 1/4 cup heavy cream, 1 tablespoon melted butter, and a pinch of salt in a bowl until smooth.
3. Pour the custard mixture over the danish pieces and let sit for 3 minutes so the bread absorbs some liquid.3 min
4. Bake until the custard is set but still slightly soft in the centre, about 12 to 14 minutes; the top will be golden.13 min

Note Swap the orange danish for any packaged sweet pastry or cinnamon roll. Leftovers keep covered in the refrigerator for two days and can be reheated gently. Serve warm with a spoon, as you would bread pudding, and finish with strong coffee or tea.