Leftovers need not always go to the trash can. From trifle to French toast, here are three iconic desserts that were the result of leftovers.
We all agree with the fact that cooking is an art and creativity in the kitchen can bring out some amazing dishes. Cooking and treating people with a delicious meal is very fun and exciting but it really becomes a problem when we have to deal with the leftovers. We don’t feel like putting the food in the trash can and also nobody in the house initiates to finish it.
This is the time when creativity enters our kitchen, and we try to transform the leftovers into a delicious dish. However, do you know, some of your favorite treats were invented in this way only? Your creamy burrata, arancini and even the comfort food fried rice came into existence through food that would have otherwise gone to waste.
When it comes to dessert, we don’t usually have leftovers, but the day-old cakes, bread and custard can be disguised into a delectable treat. From trifle to French toast, here are three iconic desserts that were the result of leftovers:
Trifle
This layered English dessert is an important part of the holiday season, especially on the British dining table. Made with sponge cake soaked in sherry or any other alcohol, it is extremely delicious. During the 18th century, it was designed to use up leftovers and stale cakes. Ingredients
For the custard
- 4 cups whole milk
- 4 tbsp corn starch
- 4 egg yolks
- 1 cup of sugar
- ½ tsp salt
- 4 tsp vanilla extract
Items for Assembly
- 16 slices lemon pound cake (about 1/2" thick)
- ½ cup cream sherry
- 30 oz raspberry jam
- 1 ½ cups heavy cream (whipped with 4 tbsp sugar a pinch of salt, and 1 tsp vanilla extract)
Method
For the custard
- Place the vanilla essence in a large mixing bowl. Set a fine mesh strainer over the top and keep it aside. In a medium saucepan, whisk the milk, corn starch, egg yolks, sugar and salt.
- Bring this to a boil over medium heat, whisking constantly. Once done, turn the heat down to low and cook another 30-45 seconds, whisking vigorously.
- Switch off the heat and strain the custard into the bowl with the vanilla. Combine the custard and vanilla together thoroughly.
To Assemble
- Cut rectangles of pound cake about 1/2" thick and set them in the bottom of a 9"x13" baking dish. Drizzle a little sherry over the layers and evenly spread on a layer of raspberry jam about 1/8"-3/16" thick.
- Add another layer of cake. Sprinkle with some more sherry. Spread on another layer of jam. Pour the custard evenly over the top of the trifle (make sure that custard runs down into any gaps between the cake and the sides of the pan).
- There should be about 1/2" of space between the top of the custard and the top of the pan. This place should be left to spread the whipped cream.
- Cover the trifle with plastic wrap and store in the refrigerator to chill thoroughly. Once done, spread the whipped cream evenly over the top of the dessert.
French Toast
This dish has been in existence even before the birth of France. The first known recipe dates back to 300 A.D that comes from Rome. Traditionally it was prepared from day-old or stale bread along with heavy cream, egg, butter and strawberries.
Ingredients
- 1 pound loaf rectangular brioche bread
- 3 cups strawberries, hulled, divided
- 2 tbsp water
- 2 cups heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp confectioners' sugar
- 6 eggs
- 2 tbsp unsalted butter
Method
- Keep a metal mixing bowl and beaters from an electric mixer into the freezer to chill. Trim the end crusts of the bread and slice the loaf in half. Then cut each half in half again into 4 pieces and further cut each quarter in half to total 8 pieces.
- Add 2 cups of strawberries and the water into a large saucepan over medium heat and bring to a simmer with the lid on. Gently steam the berries until they release their juice or for about 5 minutes.
- Beat 1 cup of cream, vanilla extract and sugar together with electric mixer in already chilled metal bo until the heavy cream forms soft peaks. Keep it aside.
- Whisk the eggs and remaining 1 cup cream together in a mixing bowl and place the brioche pieces into the mixture. Spoon the cream over the bread to coat properly. Allow it to rest for 5 minutes.
- Then heat the butter in a skillet until fragrant and place the coated brioche pieces into the skillet. Cook until it is golden brown or for about 3 minutes, each side.
- Finally serve it by placing 2 pieces of French toast onto a plate (overlapping slightly). Put cooked strawberries and their juice over the French toast, and top with a big dollop of whipped cream. Also, serve the cream with several fresh strawberries.
Almond Croissants
This rich and decadent dessert was created by the bakeries to use up the unsold pastries from the previous day or the croissants that were a little messed up. However, today his baked delight is a classic French dish that is loved by all.
Ingredients
Frangipane filling
- 1 cup almond flour
- ½ cup salted butter
- ½ cup brown sugar
- 2 large eggs
- ½ tsp almond extract
- 2 tbsp all-purpose flour
- ⅛ tsp salt
Syrup
- 1 cup water
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ tsp rum extract
Assembly
- 8 day-old or stale croissants
- ¼ cup sliced almonds
- Powdered sugar, for dusting
Method
- Bring water and sugar to a boil until sugar is dissolved. Remove from heat and stir in vanilla and rum extract. Let cool.
- Combine almond flour, butter, sugar, eggs, almond extract, and salt in a bowl. Mix well until combined.
- Cut croissants in half. Brush or dip with syrup. Spread about 2 tbsp of filling inside and 1 tbsp on the top. Sprinkle with sliced almonds. Bake for 14-18 minutes at 350°F. Let it cool and enjoy.