Rhubarb & Marmalade Bread Pudding
Hands-on 10 mins/Total time 1 hour - Serves 6 to 8
Bread puddings are so easy to make I’d call them more assembling than cooking. Rhubarb is coming into season and marmalade is a nod to my Mom’s fave version of bread pudding. Monster flavours but still light and bright, and not at all overly sweet.
- 10 croissants, torn into 1 ½ inch pieces (you can use day old’s or fresh)
- 4 cups sliced rhubarb, ¼ inch thick diagonal slices
- 2/3 cup brown sugar
- 1 tsp corn starch
- 1/4 cup butter, melted
- 1 cup milk
- 1 ½ cups 15% cream
- 2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla
- 1/2 tsp ground ginger (not essential if you don't have it)
- 1/4 tsp nutmeg
- 6 heaped Tbsp. orange marmalade
Preheat oven to 375F. In a large mixing bowl combine the rhubarb, brown sugar, corn starch and melted butter. Toss the torn croissants on top.
In another bowl whisk milk, cream, granulated sugar, eggs, vanilla, ginger and nutmeg; pour over rhubarb/croissant mixture, very gently push the croissants under the liquid. Be careful not to disintegrate them. Let the mixture stand for 5 minutes.
Gently lay out the mixture evenly into a 12-inch cast iron pan, or equivalent sized cake-roasting tray (you don't need to bother oiling or buttering the pan base). Randomly spoon over thumb sized knobs of marmalade over the top. Bake for approx. 1 hour or until the pudding is puffy and golden. Let it cool for 5 to 10 mins when removed from the over. Sprinkle with a little icing sugar and serve. My kids and I love it with store bought custard or your fave vanilla ice cream.