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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.
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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