rhubarb croissant pudding recipe
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Rhubarb Croissant Pudding

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.