Pour any excess oil mixture over the top and bake for 1 hour. To serve, sprinkle with the chopped nuts and if using the Parmesan, sprinkle it over and broil for about 1 minute until golden.
Then let your pudding sit for 30 minutes so that the croissants absorb the rhubarb syrup & custard. Then bake for 20 minutes until you notice a bit of colour on your pud. Spoon over your remaining ...