Ingredients
- 750 grams rhubarb (trimmed and cut into 2cm pieces)
- 55 grams caster sugar (1/4 cup)
- 60 ml orange juice (1/4 cup)
- Melted butter, to grease
- 4 (250 gram) croissants (halved lengthways)
- 90 grams apricot jam (1/4 cup)
- 3 eggs
- 1 3/4 cups milk
- 1 teaspoon vanilla extract
- 70 grams caster sugar (extra, 1/3 cup)
- Double cream, to serve
How to Make
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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.
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Step 2: Preheat oven to 180C/160C fan forced.
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Step 3: Grease a 1.25 litre (5 cup) baking dish with melted butter.
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Step 4: Spread croissants with jam and place, slightly overlapping, in the dish and scatter rhubarb and any pan juices over croissants.
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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.
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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.
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Step 7: Serve warm with double cream.
We hope you enjoy this recipe!
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