Rhubarb and croissant pudding

The twist in the dish is substituting croissants for bread - with extra buttery flavour and light texture.

The ingredient of Rhubarb and croissant pudding

1. 1 bunch (about 750g) rhubarb, trimmed, cut into 2cm pieces
2. 55g (1/4 cup) caster sugar
3. 60ml (1/4 cup) orange juice
4. Melted butter, to grease
5. 4 Coles Bakery croissants, halved lengthways
6. 90g (1/4 cup) apricot jam
7. 3 eggs
8. 435ml (1 3/4 cups) milk
9. 1 teaspoon vanilla extract
10. 70g (1/3 cup) caster sugar, extra
11. Double cream, to serve

The instruction how to make Rhubarb and croissant pudding

1. Place the rhubarb, caster sugar and orange juice in a small saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer for 3-5u00a0minutes or until rhubarb is just tender. Set aside to cool slightly.
2. Preheat oven to 180C/160C fan forced. Grease a 1.25L (5 cup) baking dish with melted butter. Spread croissants with jam and place, slightly overlapping, in the dish. Scatter rhubarb and any pan juices over croissants.
3. Whisk together the eggs, milk, vanilla andu00a0extra sugar in a bowl until combined. Pour the mixture over croissants. Set aside for 10u00a0minutes to allow the milk mixture to absorb slightly.
4. Place baking dish in a large roasting pan. Pour in enough boiling water to come halfway up the side of the baking dish. Bake for 50-55 minutes or until the pudding has just set. Serve warm with double cream.

Nutritions of Rhubarb and croissant pudding

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calories: https://schema.org
calories: NutritionInformation