Home » Recipes » Rhubarb croissant pudding

Rhubarb croissant pudding

rhubarb croissant pudding recipe

 

rhubarb croissant pudding recipe

Rhubarb croissant pudding

Course Breakfast

Ingredients
  

  • 4 day old mini croissants
  • 300 ml cream
  • 4 eggs (whisked)
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 Tbsp jam (raspberry or any red fruit)
  • 2 sticks rhubarb (sliced thinly)
  • 1 Tbsp sugar (for sprinkling)

Instructions
 

  • Preheat oven to 160'
  • Whisk eggs, sugar, vanilla and cream until well combined.
  • Cut croissants into 3 or 4 slices.
  • Smear jam across bottom of baking dish and a layer of rhubarb slices.
  • Arrange croissant pieces in dish and pour custard mix over.
  • Push in remaining rhubarb slices and rest in the fridge for an hour (this helps the croissants to soak up custard mix).
  • Sprinkle sugar over the top and bake until custard has just set (a little runny is good, as it will continue to cook and set while cooling down).
  • Serve warm with a dollop of cream.
Keyword croissant, pudding
  • Bonjour,

    Thank you for visiting us.

    Our online store is open for deliveries.
    We are delivering to most Auckland suburbs at least once a week. Out of Auckland deliveries, are dispatched Mon-Wed.
    If you would like help with anything, please get in touch with us on (09) 3095338 or sales@panetonbakery.co.nz
    Thank you very much for your support.
    Merci x

     

    I'M READY TO SHOP

  • 0
      0
      Your Cart
      Your cart is emptyReturn to Shop