Rhubarb Bread Pudding with Honey Crème Anglaise

Rhubarb Bread Pudding with Honey Crème Anglaise IMAGE Author: Canadian Living Credits: Rhubarb Bread Pudding with Honey Crème Anglaise IMAGE

Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2016


Honey Crème Anglaise:
  • 1 1/4 cup whipping cream (35%)
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • pinch nutmeg
  • 2 tablespoons liquid honey
Bread Pudding:
  • 10 cups cubed day-old croissants (1 1/2-inch cubes)
  • 4 cups sliced fresh rhubarb (1/2-inch lengths)
  • 1/4 cup packed brown sugar
  • 1 teaspoon cornstarch
  • 1/4 cup butter melted
  • 1 cup milk
  • 2/3 cups granulated sugar
  • 1/2 cup 10% cream
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg


Rhubarb Bread Pudding: Arrange croissants in single layer on 2 rimmed baking sheets. Bake in 350°F oven, turning once, until edges are golden, 8 to 10 minutes. Let cool completely on pans.

While croissants are cooling, in large bowl, stir together rhubarb, brown sugar and cornstarch; stir in butter.

Arrange half of the croissants in bottom of 8-inch (2 L) square baking dish; top with half of the rhubarb mixture. Repeat layers once with remaining croissants and rhubarb mixture.

Whisk together milk, granulated sugar, cream, eggs, vanilla and nutmeg; pour over rhubarb mixture, pressing gently to submerge in liquid. Let stand for 5 minutes; press gently again. Bake in 350°F oven until bread pudding is golden and puffed and custard is set, 50 to 60 minutes. Let cool for 10 minutes.

Honey Crème Anglaise:
While bread pudding is cooling, in saucepan, heat cream just until steaming. In heatproof bowl, whisk together egg yolks, sugar and nutmeg until pale yellow; slowly whisk in cream. Return mixture to pan; cook over medium heat, stirring constantly, until thick enough to coat back of spoon (do not boil), 3 to 5 minutes. Strain through fine-mesh sieve into serving dish. Stir in honey. (Make-ahead: Cover and refrigerate for up to 24 hours; reheat before serving.) Serve warm over bread pudding.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 450 mg
  • Sugars 42 g
  • Protein 9 g
  • Calories 584.0
  • Total fat 34 g
  • Potassium 342 mg
  • Cholesterol 220 mg
  • Saturated fat 19 g
  • Total carbohydrate 62 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Bread Pudding with Honey Crème Anglaise