Rhubarb & Croissant Pudding

4
Servings
25m
Prep Time
60m
Cook Time
1h 25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (539.6 g)
  • Calories 539.3
  • Total Fat - 21.3 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 689.8 mg
  • Sodium - 387.2 mg
  • Total Carbohydrate - 59.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 47.8 g
  • Protein - 28.2 g
  • Calcium - 396 mg
  • Iron - 3.8 mg
  • Vitamin C - 22 mg
  • Thiamin - 0.2 mg

Step 1

Place the rhubarb, caster sugar and orange juice in a small saucepan over medium heat and cover and bring to the boil and then reduce heat to low and simmer for 3-5 minutes or until rhubarb is just tender and set aside to cool slightly.

Step 2

Preheat oven to 180C/160C fan forced.

Step 3

Grease a 1.25 litre (5 cup) baking dish with melted butter.

Step 4

Spread croissants with jam and place, slightly overlapping, in the dish and scatter rhubarb and any pan juices over croissants.

Step 5

Whisk together the eggs, milk, vanilla and extra sugar in a bowl until combined and pour the mixture over croissants and set aside for 10 minutes to allow the milk mixture to absorb slightly.

Step 6

Place baking dish in a large roasting pan and pour in enough boiling water to come halfway up the side of the baking dish and bake for 50-55 minutes or until the pudding has just set.

Step 7

Serve warm with double cream.

Tips & Variations


No special items needed.

Related

ellie

Very good pudding! I chose to make this pudding as it reminded me of my father who both grew rhubarb (we always had lots and lots during the season) and bread pudding. The change I made was using orange marmalade instead of the jam but otherwise made as directed. Thanks for sharing!

review by:
(12 Jun 2021)