1 hour 20 minutes

Naughty Nonna’s Baked Rhubarb & Custard Croissant Pudding

Name: Naughty Nonna’s Baked Rhubarb & Custard Croissant Pudding
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 400 grams Forced Rhubarb; 120 grams Caster Sugar; 1 Tbsp. Orange Zest; 150 ml Orange Juice; 6 Croissant; 2 Tbsp. Icing Sugar; tsp. Unsalted Butter

Serves: 6 People

We've got another lovely Naughty Nonna’s recipe for you to bookmark...

There’s something timeless about rhubarb and custard - sharp, sweet and instantly nostalgic. This bake brings the classic pairing together with buttery croissants and a rich, silky custard for a comforting dish that’s both simple and indulgent.

Using our Rich Yolk Custard (recipe here) you’ll get that signature golden colour and velvety texture that soaks beautifully into the croissants, creating soft, custardy layers with just the right amount of crispness on top.

Serve it warm for an easy brunch centrepiece, or as a cosy dessert with friends - especially when rhubarb is in season and at its vibrant best. 💛

Instructions

- Step 1Preheat your oven to 200°/180° fan. Roughly cut your rhubarb into 6cm chunks. Place into a baking tray and cover with 50g of caster sugar & half the orange zest. Squeeze over the orange juice from 1 orange, make sure the rhubarb is well coated in the sugary orange juice by giving it a good toss. Arrange the rhubarb into a single layer. Cover the tray with foil, then roast for 15 minutes before removing from the oven.
- Step 2Reduce the oven temperature to 180°C/160°C fan/gas mark 4 and grease a baking dish with butter, then smother a thin layer of custard in your tray.
- Step 3Cut your croissants in half lengthways. Arrange them in the baking dish, cut-side up, then spoon a generous amount of roasted rhubarb, making sure not to add too much syrup, saving about half the rhubarb for later. Then add the other hald of your croissants, top side up.
- Step 4Then pour your custard mixture over the top, still exposing the croissant tops. This creates a crispy texture, but still with custardy pillowy bits too.
- Step 5Scatter the remaining half of the rhubarb loosely on the top. Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud.
- Step 6Spoon over your remaining rhubarb and its syrup, Grate over the orange zest with the remaining orange and then finally dust with icing sugar!