Rhubarb Bread Pudding with Honey Crème Anglaise Rhubarb Bread Pudding with Honey Crème Anglaise

Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

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.

  • Prep time 25 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 8 servings


Honey Crème Anglaise:
Bread Pudding:


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
  • Folate 30.0
  • Calcium 15.0
  • Vitamin A 38.0
  • Vitamin C 8.0
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Baking & Desserts

Rhubarb Bread Pudding with Honey Crème Anglaise