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Rhubarb and croissant pudding
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate your dish by swapping bread for buttery croissants for a deliciously light twist.
Ingredients:
  • 1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) orange juice
  • Melted butter, to grease
  • 4 croissants, halved lengthways
  • 90g (1/4 cup) apricot jam
  • 3 eggs
  • 435ml (1 3/4 cups) milk
  • 4.40 gm vanilla extract
  • 70g (1/3 cup) caster sugar, extra
  • Double cream, to serve
Instructions:
  • In a small saucepan, combine the rhubarb, caster sugar, and orange juice over medium heat. Bring to a boil while covered. Lower the heat and simmer gently for 3-5 minutes until the rhubarb is tender. Allow it to cool slightly before using.
  • Preheat the oven to 180C (160C fan forced) and generously grease a 1.25L (5 cup) baking dish with melted butter. Spread the croissants with jam, arrange them slightly overlapping in the dish, then sprinkle rhubarb and all pan juices over the croissants.
  • Combine eggs, milk, vanilla, and extra sugar in a bowl, whisk until smooth. Pour over croissants and let sit for 10 minutes to soak up the flavors.
  • Place your baking dish in a large roasting pan and fill it with enough boiling water to reach halfway up the side of the baking dish. Bake for 50-55 minutes or until the pudding is just set. Enjoy warm with a dollop of double cream on top.

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