Rhubarb & Croissant Pudding
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
