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Matt Gillan gives this pain perdu recipe a delicious wintry twist, thanks to the flavours of star anise and cinnamon. Serve with a scoop of your favourite ice cream.
Line the loaf tin with greaseproof paper. Arrange a layer of sliced croissants on the base of the tray, then sprinkle in the dried fruits, followed by another layer of the croissant pastry. Pour the cream mixture over the top and repeat to form another layer
250g of croissant
5
Place the tin inside a baking tray and fill the tray with warm water - until as much of the tin is submerged as possible. Place into the oven and cook for 30–40 minutes, or until the custard is just set
6
Remove the tin from the oven. Allow to cool to room temperature and then refrigerate until ready to serve
A protégé of Daniel Clifford, Gordon Ramsay and John Campbell, Matt Gillan is well versed in the hallmarks of high-end cuisine, yet he retains a dazzling streak of originality.