Ingredients
3 croissants
2 slices raisin bread
80g butter, softened
3 stalks rhubarb, roughly chopped
1½ cups cream
4 eggs
½ cup milk
3 Tbsp caster sugar
1 tsp vanilla essence
Finely grated zest of 1 orange
½ cup rolled oats
½ cup blanched chopped almonds
Tbsp plain flour
2 Tbsp brown sugar
30g melted butter
Method
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Preheat oven to moderate, 180°C. Lightly grease an 8-cup casserole dish. Spread 3 split croissants and raisin bread with 50g softened butter. Roughly tear into pieces. Arrange slightly overlapping in dish.
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In a small bowl, toss rhubarb with 1 Tbsp caster sugar. Scatter rhubarb over bread.
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In a bowl, whisk cream, eggs, milk, 2 Tbsp caster sugar, vanilla essence and finely grated orange zest together until combined. Strain through a fine sieve into a jug. Pour over bread. Set aside to soak 15 minutes.
-
In a bowl, make a crumble by combining rolled oats, blanched almonds, plain flour, brown sugar and 30g melted butter. Sprinkle evenly over custard. Place dish in a deep baking pan. Add enough boiling water to come halfway up the sides of the dish. bake 45-50 minutes until custard is just set. Set aside 5 minutes. Serve with custard and rhubarb syrup, if liked (see cook's tip).
Cook's tip
To make syrup, in a saucepan, combine 4 stalks rhubarb, chopped, 3/4 cup caster sugar,
½ cup of water. Bring to boil, simmer 6-8 minutes, drain liquid into bowl.
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