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
Ingredients
Honey Crème Anglaise:
Bread Pudding:
Method
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
%RDI
- Iron 11.0
- Folate 30.0
- Calcium 15.0
- Vitamin A 38.0
- Vitamin C 8.0
