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Donal Skehan
Rhubarb & White Chocolate Croissant Bread Pudding | DonalSkehan.com
  • vegetarian

Rhubarb & White Chocolate Croissant Bread Pudding

March 07

If you can get your hands on a bunch of these elusive spears, slowly cook them with sugar and spice to maintain their colour and shape before serving with rice pud (heavy on the cream), delicately placing on top of a custard tart or draping atop a stack of french toast. It also goes exceedingly well with my croissant bread pudding with a rich custard and white chocolate. Make sure to nab yourself some really good croissants, resist the temptation to eat them immediately and you will be rewarded with this showstopper dessert. Try using chocolate croissants instead of plain to give an extra chocolatey hit and you could add a splash of baileys or rum to your custard for a grown up twist.

  • time 60mins + soaking
  • serves Serves 6
Method
  1. Preheat the oven to 180°C/Fan 160°C/360°F/Gas Mark 4.
  2. Put the rhubarb into a roasting tin and add the orange zest & juice, the sugar and the vanilla.
  3. Cover with tin foil and roast for 20-25 minutes until tender but still holding its shape. Remove from the oven and allow to cool to room temperature in its juices.
  4. Using the unsalted butter, grease the inside of an ovenproof dish measuring about 20 x 30cm. Half the croissants and stand them, point up, in the prepared dish.
  5. Add the milk and cream in a saucepan over a medium heat until steaming.
  6. Whisk the eggs & the extra yolks with the caster sugar and vanilla in a separate bowl, then add to the hot milk and further whisk to combine.
  7. Pour the hot milky mixture over the croissants and allow to soak for 10-15 minutes. Scatter with the white chocolate and bake for 25-30 minutes until golden and the custard has set but still gooey. Serve with the roasted rhubarb.

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Ingredients

For the rhubarb:

17oz forced Rhubarb, chopped into 3cm chunks

Finely grated zest of an orange & juice of half

3.5oz  sugar

1 vanilla pod, split and seeds scraped

 

1/4 stick unsalted butter, softened

8 fresh all butter croissants

13.5fl oz  full fat milk

13.5fl oz double cream

3 large free range eggs and 2 yolks 

40g caster sugar

1tsp vanilla bean paste

1.5oz white chocolate, roughly chopped

For the rhubarb:

500g forced Rhubarb, chopped into 3cm chunks

Finely grated zest of an orange & juice of half

100g  sugar

1 vanilla pod, split and seeds scraped

 

30g unsalted butter, softened

8 fresh all butter croissants

400ml  full fat milk

4000ml double cream

3 large free range eggs and 2 yolks 

40g caster sugar

1tsp vanilla bean paste

120g white chocolate, roughly chopped

You'll Need

Roasting tin

ovenproof dish measuring about 20 x 30cm

Sauce pan

 

 

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