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By
Michel Roux Jr.Abstract
This is the French version of a bread and butter pudding and what’s great is you can use bread that isn’t the freshest - bread that’s stale that would otherwise end up in the bin.
Diplomat pudding is very, very close to my heart. It’s the very first recipe I learned as a pastry apprentice in 1976. I find that these are at their best when they’re just warm, not cold, and definitely not fridge cold.