Bread 'n' butter pudding but not as you know it! Think croissants studded with sharp rhubarb and held together by a creamy baked custard.   
Serves 6-8   
6 croissants 
300mls milk  
300mls cream  
4 large eggs 
½ cup sugar  
1 tablespoon vanilla extract 
Soft butter to butter croissant 
2 cups chopped rhubarb  
Icing sugar to dust   

Heat oven to 160 C fan-bake (180 regular) and butter an oven proof dish. 
Slice each croissant into 3-4 thick slices. Butter each slice on one side and pack them into the prepared dish, rounded side up. Scatter and tuck rhubarb in and around the croissant.  
In a large bowl whisk together the milk, cream, eggs, sugar and vanilla. Pour over croissant and leave to sit for 30 minutes to one hour to allow the croissant to soak up the custard. Help it out by pushing the croissant down into the mixture every now and then.  
Bake for one hour or until the middle is set.  
Dust with icing sugar to serve.  

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