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 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
• 1 teaspoon vanilla extract
• 70g 1 3 cup caster sugar extra
• double cream to serve

The Instruction of rhubarb and croissant pudding

• 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
• 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
• 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
• 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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