Just desserts
Rhubarb and vanilla bread and butter pudding
This one’s a little bit magic, the way a custard forms to hold it all together and the pings of rhubarb add a fruity lightness.
Serves 6-8
6 croissants
Soft butter for spreading
2 cups chopped rhubarb
300ml milk
300ml cream
4 large eggs
½ cup sugar
1 tablespoon vanilla extract
Icing sugar to dust
1. Preheat oven to 160°C fan-bake (180°C regular) and butter an ovenproof dish.
Slice each croissant into 3-4 thick slices.
