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.


View the recipe collection here




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.