I love an excuse for a gathering. So when my friend Olivia came up with the genius idea to celebrate National Croissant Day and tie in her croissant sweater and t-shirt designs with a little mid morning feast centred around, yes, you guessed it, croissants, I gave myself the task of creating a delectable treat to serve to the crowd.
The morning was so much more than croissants, it was about our mission through both Olivia’s designs and my recipes to curate our communities, create magic around the table and use food both in print and on the plate as a vehicle for connection both professionally and personally.
The croissants for our gathering were kindly given to us my new local and dangerously delicious bakery and restaurant, Don’t Tell Dad, but I knew I also had to create a dish to serve to the crowd (croissants are definitely not in my wheelhouse). And so, during one of last week’s early hours overthinking sessions, this this Rhubarb & Custard Croissant Bread Pudding was born.
It’s not often I’m lost for words, but my first bite of pudding, still warm out of the oven, rendered me speechless. The rhubarb & custard combo is a long time hit for a very good reason – the sweet and the tart perfectly marrying together, but when paired with the soft and crisp torn and lightly toasted croissants it reaches new levels of deliciousness.
I urge you to buy extra croissants this weekend for the sole purpose of making this.
Rhubarb & Custard Croissant Pudding
4-6
servings20
minutes45
minutesIt’s peak forced rhubarb season right now so, if like me you are roasting it on repeat as your condiment for breakfast, lunch and dinner, just make a little extra to stir through the mixture. You could even use a good rhubarb jam here, although be aware it will be a little sweeter.
If you are short on time and cannot fathom the thought of making the custard, my best kept secret is that a good shop bought custard works brilliantly in a bread pudding.
So here I’m sharing the full version and the jam filled shop bough custard hack. There’s no excuse now………..
Ingredients
- For the Roasted Rhubarb
4 stems rhubarb cut into 5cm lengths
50g caster sugar
1 tsp vanilla extract
zest & juice 1 small orange or blood orange
1 cinnamon stick
- For the Custard
150ml double cream
300ml whole milk
1 tsp vanilla bean paste or extract
1/2 tsp salt
2 large eggs
70g caster sugar
- And the rest……
3 large croissants (4 if they err on the smaller side)
1 tbsp butter to grease the pan
1 tbsp Demerara sugar for the top
Directions
- For the Rhubarb
- Preheat oven to 180ºC (350ºF)
- Combine the rhubarb pieces and the rest of the ingredients in a heat proof pan. Make sure the rhubarb is in one layer but not too spaced out – it wants to be cozy because you want the jus
- Cover and roast for 15 minutes until cooked but still holding there shape. Allow to cool slightly. Drain in a fine sieve resting over a clean bowl, reserving the liquid to pour over the pudding when serving.
- For the Custard
- In a medium pan, combine the cream, milk, vanilla and salt and heat gently until just a few bubbles appear around the edge and the mixture begins to wibble.
While the milk and cream are warming, whisk the eggs with the sugar in a heat proof bowl until pale and its thickened a little. - When the milk is hot but not boiling, remove it from the heat and slowly pour the warm liquid into the eggs, letting it trickle down the inside of the bowl and whisking constantly.
Once it is fully incorporated, set it aside for a minute and build the dish. (Note you can make the custard and the rhubarb ahead of time ready to assemble when you are ready) - Assemble the Pudding
- Preheat oven to 180ºC (350ºF). Fill a shallow roasting pan with water and heat in the oven for you bain marie (this is not necessary but cooking it in a bain marie it gives amazing texture to the pudding)
Grease the inside of a 1lb loaf tin (or equivalent) with butter. - Tear the croissants into large bite size pieces and scatter in the pan. If you are using super fresh croissants here (not leftovers from yesterdays brunch) you might want to toast them for 5 minutes in the oven for a little texture.
gently stir through the roasted rhubarb. You want to make sure the croissant pieces are filling the loaf tin, but leaving gaps for the custard to seep in. - Pour over the custard mixture making sure everything is coated. Sprinkle with Demerara sugar and place in the bain marie.
Bake for 45 minutes until puffed up with a golden crispy top. Eat with a dollop of creme fraiche and a drizzle of the reserved rhubarb cooking liquor.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
