Rhubarb, Strawberry & Pistachio Croissant Pudding
This is the perfect easiest dessert to make. It’s my modern take on the classic bread and butter pudding which normally uses plain stale bread, however I’ve used day old croissants instead which makes for a decadent flaky and buttery texture. I’ve also played on the conserve’s flavours of Rhubarb and Strawberry, adding in pistachios for some crunch and using the conserve to poach the fruits in and sweeten the pudding.
Cooking Time- 45 mins
Skill Level- Easy
- 3 stalks of rhubarb
- 1 punnet of strawberries
- 3-4 tablespoons of Bonne Maman Rhubarb & Strawberry Conserve
- 2 tablespoons of butter
- 5 croissants
- 3 eggs
- 2 cups of milk
- ½ cup of pistachio nuts
- 1 large baking or casserole dish
- 1 large bowl
- 1 chefs knife
- 1 spatula
- 1 whisk
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- Preheat the oven to 180 degrees Celsius.
- Cut 3 stalks of rhubarb into 5cm chunks and remove the tops off 1 punnet of strawberries and place into a pot with the conserve and a dash of water. You can add 3-4 tablespoons of the conserve depending on how sweet you’d like the pudding to be as there is no additional sugar in this recipe.
- Bring to a boil and reduce down to medium for 5 minutes or until the rhubarb is tender.
- Meanwhile, melt 2 tablespoons of butter in a microwave for 15 seconds and then grease a baking tin or casserole dish with the butter.
- Cut 5 croissants into halves or thirds and begin placing into the dish.
- Spoon the rhubarb and strawberry mixture over the croissants and pour in all the juices from it.
- Clean out the pot and then crack 3 eggs and whisk until combined. Slowly add in the 2 cups of milk and continue whisking for 2 minutes until the mixture is combined and a pale yellow.
- Pour into the baking dish and let the croissants stand for 3 minutes to absorb the liquid.
- Roughly chop ½ cup of pistachios and scatter half of the nuts over the croissants.
- Bake in the oven for 30-40 minutes or until the pudding is set, looks custardy and there is barely any liquid left on the bottom when you wiggle the dish.