Created by ImPat on May 28, 2021
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.