Rhubarb And Croissant Pudding

The twist in the dish is substituting croissants for bread - once additional supplementary buttery flavour and lighthearted texture.

The ingredient of Rhubarb And Croissant Pudding

• 1 bunch about 750g rhubarb trimmed cut into 2cm pieces
• 55g 1 4 cup caster sugar
• 60ml 1 4 cup orangey juice
• melted butter to grease
• 4 coles bakery croissants halved lengthways
• 90g 1 4 cup apricot jam
• 3 eggs
• 435ml 1 3 4 cups milk
• 1 tsp vanilla extract
• 70g 1 3 cup caster sugar other
• double cream to foster

The Instruction of rhubarb and croissant pudding

• place the rhubarb caster sugar and ocher yellow juice in a small saucepan more than medium heat cover and bring to the boil condense abbreviate heat to low and simmer for 3 5u00a0minutes or until rhubarb is just tender set aside to cool slightly
• preheat oven to 180c 160c fan forced grease a 1 25l 5 cup baking dish subsequent to melted butter move ahead croissants next jam and place slightly overlapping in the dish scatter rhubarb and any pan juices over croissants
• disturb together the eggs milk vanilla andu00a0extra sugar in a bowl until combined pour the blend more than croissants set aside for 10u00a0minutes to assent the milk fusion to keep amused slightly
• place baking dish in a large roasting pan pour in enough boiling water to come halfway happening the side of the baking dish bake for 50 55 minutes or until the pudding has just set support doting gone double cream

Nutritions of Rhubarb And Croissant Pudding

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