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Rhubarb and Marmalade Bread Pudding https://www.metro.ca/userfiles/image/recipes/pouding-au-pain-a-la-rhubarbe-et-marmelade-10593.jpg PT15M PT1H00M PT1H15M
Preheat oven to 375°F.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 and nutmeg; pour over rhubarb/croissant mixture, very gently push and submerge the croissants under the liquid. Be careful not to disintegrate the croissants.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.Randomly spoon over thumb sized knobs of marmalade.Bake for approx. 1 hour or until the pudding is puffy and golden.Let it cool for 5 to 10 mins before serving.Sprinkle with a little icing sugar.Serve with store bought custard or your favourite vanilla ice cream.
6-8
4 4 5 4
10 croissant, torn into 1 ½ inch pieces 4 cups (1 L) rhubarb, sliced 1/4 inch thick diagonal slices 2/3 cup (165 mL) brown sugar 1 tsp. (5 mL) corn starch 1 cup (250 mL) milk 1 1/2 cup (375 mL) 15% cream 2 cups (500 mL) granulated sugar 3 egg, lightly beaten 2 tsp. (10 mL) vanilla 1/4 tsp. (1 mL) nutmeg
Rhubarb and Marmalade Bread Pudding

Rhubarb and Marmalade Bread Pudding

Rate this recipe
4 Votes
6-8
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 10
    croissant, torn into 1 ½ inch pieces
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  • 4 cups
    (1 L)
    rhubarb, sliced 1/4 inch thick diagonal slices
  • 2/3 cup
    (165 mL)
    brown sugar
  • 1 tsp.
    (5 mL)
    corn starch
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  • 1 cup
    (250 mL)
    milk
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  • 1 1/2 cup
    (375 mL)
    15% cream
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  • 2 cups
    (500 mL)
    granulated sugar
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  • 3
    egg, lightly beaten
  • 2 tsp.
    (10 mL)
    vanilla
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  • 1/4 tsp.
    (1 mL)
    nutmeg
Imprimer ma sélection

Preparation

Preheat oven to 375°F.

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 and nutmeg; pour over rhubarb/croissant mixture, very gently push and submerge the croissants under the liquid. Be careful not to disintegrate the croissants.

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.

Randomly spoon over thumb sized knobs of marmalade.

Bake for approx. 1 hour or until the pudding is puffy and golden.

Let it cool for 5 to 10 mins before serving.

Sprinkle with a little icing sugar.

Serve with store bought custard or your favourite vanilla ice cream.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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