Ingredients
| 6 eggs | |
| ¾ cup (165g) caster sugar, plus extra, for sprinkling | |
| 1½ cups (375ml) cream | |
| 1½ cups (375ml) milk | |
| 6 stale croissants, cut in half lengthwise | |
| 6 cups (660g) chopped rhubarb (about 12 stalks) | |
| 30g butter, melted | |
| ½ cup (40g) flaked almonds | |
| icing sugar, to dust (optional) |
This recipe came about from an overwhelming season of rhubarb. It uses fresh or frozen rhubarb and started as a version of bread and butter pudding, making use of what was loitering in my kitchen, but has since become a star recipe.
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Instructions
| 1. | Preheat the oven to 180°C fan-forced. |
| 2. | Remove the base from a 23cm springform tin and lay a large sheet of baking paper over it. Replace the sides, with the excess baking paper hanging out the join. |
| 3. | Line the sides with baking paper. Stand on a rimmed baking tray. |
| 4. | Whisk the eggs and sugar until combined, then whisk in the cream and milk. |
| 5. | Arrange half the croissants in a layer over the base of the tin, filling any gaps with torn pieces of croissant. |
| 6. | Spread half the rhubarb in a layer over the croissants, then pour one third of the egg mixture over. |
| 7. | Repeat the layers, adding any remaining torn pieces of croissant to the top. |
| 8. | Pour all the remaining egg mixture over evenly. Brush the butter onto any protruding croissant pieces. |
| 9. | Sprinkle the almonds and a little extra sugar on top. Stand for about 30 minutes for the croissants to absorb the egg mixture. |
| 10. | Bake for 45 minutes, until set and lightly golden. Leave to cool, so the custard can firm up before removing from the tin. |
| 11. | Dust with icing sugar, if using. |
This is an edited
extract from Nostrana
by Bri DiMattina,
published by
Harper Collins,
photography by
Lottie Hedley, $55.