Rhubarb Croissant Bread & Butter Pudding Cake
700g field fare frozen Rhubarb Chunks, defrosted
1/3 cup caster sugar
finely grated zest 1/2 orange
2 teaspoons vanilla extract
5 field fare frozen croissants, baked each torn into 3-4 pieces (left out untill slightly stale)
4 eggs plus 2 egg yolks
3/4 cup whole milk
3/4 cup cream
1 1/4 cups caster sugar
1/3 cup flaked almonds
1 tbsp caster sugar
Preheat oven 180˚C (350˚F) and put rhubarb in a single layer in a baking dish.
Sprinkle over sugar, zest and vanilla extract and bake for 15 minutes (until tender) then leave to cool. Line the base and sides of a 23cm spring form cake tin with baking paper. (It needs to be a really water-tight spring form tin – if it’s old or a bit gappy/leaky, it’ll leak everywhere and make a mess in the oven).
To be on the safe side you might want test your spring form tin by filling it with water first, or put a larger baking dish on the oven rack underneath and keep an eagle eye out!
In a big jug, beat eggs, yolks, sugar, milk and cream until pale. Layer half of the croissants into the prepared tin, covering the base fully.
Sprinkle over half of the rhubarb. Layer up with the remaining croissants and top with the rest of the rhubarb in big blobs.
Press down gently, but leave a few bits of pointy croissant sticking up – they’ll go lovely and crunchy.
Pour the cream, sugar and egg mixture over the croissants, coating everything fully. Leave to stand for 20 minutes and preheat the oven to 160˚C (325˚F).
Sprinkle with flaked almonds and sugar and bake for an hour.
The custard will probably puff up a little in the oven, then sink when you remove it – this is fine, it will set into a delicious creamy mix with the croissants.
Leave to cool for at least half an hour before serving with whipped cream and/or vanilla bean ice cream.
Many thanks to www.stuckinthekitchen.com for this Recipe