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This unlikely summer pudding is oh-so-good

White chocolate and rhubarb in the summer? Groundbreaking

Food personality Donal Skehan just shared the recipe for the pie we’ll be binging on all summer because it’s just that good. His Rhubarb and White Chocolate Croissant Bread Pudding is a quick recipe and tastes oh-so-delicious.

Ingredients:

For the rhubarb:

500g forced Rhubarb, chopped into 3cm chunks
Finely grated zest of orange and juice of half
100g sugar
1 vanilla pod, split and seeds scraped
 

For the pudding:

30g unsalted butter, softened
8 fresh all-butter croissants
400ml full-fat milk
400ml double cream
3 large free-range eggs and 2 yolks
40g caster sugar
1tsp vanilla bean paste
120g white chocolate, roughly chopped

 

Method

• Preheat the oven to 180°C/Fan 160°C/360°F/Gas Mark 4.
• Put the rhubarb into a roasting tin and add the orange zest & juice, the sugar and the vanilla.
• Cover with tin foil and roast for 20-25 minutes until tender but still holding its shape. Remove from the oven and allow to cool to room temperature in its juices.
• Using the unsalted butter, grease the inside of an ovenproof dish measuring about 20 x 30cm. Half the croissants and stand them, point up, in the prepared dish.
• Add the milk and cream to a saucepan over medium heat until steaming.
• Whisk the eggs & the extra yolks with the caster sugar and vanilla in a separate bowl, then add to the hot milk/cream mix and further whisk to combine.
• Pour the hot milky mixture over the croissants and allow to soak for 10-15 minutes. Scatter with the white chocolate and bake for 25-30 minutes until golden and the custard has set but is still gooey. Serve with the roasted rhubarb.