Monday, May 6, 2019

Rhubarb Bread Pudding with Creme Anglaise

Rhubarb Bread Pudding with Creme Anglaise

This bread pudding is very easy to make. You can also make it with fresh rhubarb. I like to serve this with Creme Anglaise sauce (recipe below), but it's also delicious without it. If your bread is fresh, just sliced, place it on a baking sheet and put it in an oven at 350 ° F for a few minutes to dry it a little.


For the Creme Anglaise:
  • 1 tsp vanilla or vanilla bean paste
  • 1/2 cup whipping cream
  • 3 large egg yolks
  • 3 Tbsp white sugar
  • 1/2 cup whole milk

For the Stewed Rhubarb:
  • 1 1/2 Tbsp water (omit if using frozen rhubarb)
  • 1 cup white sugar
  • 4 cups rhubarb chopped, fresh or frozen

For the Bread Pudding:
  • 1 Tbsp white sugar for topping
  • 4 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup white sugar
  • 1/2 cup whipping cream
  • 1 Day-old baguette
  • 2 tsp vanilla or vanilla bean paste
  • Sliced or slivered almonds (Optional)

For garnish:
  • Icing/confectioners' sugar


  1. For the Creme Anglaise: Combine the milk, cream and vanilla in a heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from heat.
  2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return the custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)
  3. For the Stewed Rhubarb: Combine rhubarb, sugar and water in a large saucepan over medium heat. Stir well to combine and stir regularly until the sugar dissolves. Reduce heat to medium-low. Simmer until rhubarb is soft and thick. (*You can simmer less if you'd like a chunkier sauce or cook more for a less chunky sauce). Remove to a bowl to cool or make ahead and refrigerate until needed.
  4. For the Bread Pudding: Preheat oven to 350° Slice baguette into 1/2-3/4 inch slices and set aside. Meanwhile, in a bowl, combine the eggs, sugar, cream milk and vanilla. Whisk well to combine.
  5. Lightly grease and 8x8-inch baking pan. Spoon 2/3 of the stewed rhubarb into the bottom of the pan. Lay the sliced bread in two rows on top of the rhubarb. Pour the egg mixture over-top (it should all fit, but if not, let pudding stand 5 minutes, then add the rest). Sprinkle the exposed top of the bread with 1 Tbsp. of white sugar, then spoon the remaining stewed rhubarb down the middle of each row of bread. Stop with sliced or slivered almonds, if using.
  6. Place your baking pan on to a baking sheet (to catch any bubble-overand bake in the preheated oven for 40-45 minutes, or until set (I test with a knife. It should come out without any runny buts on it).
  7. Allow to cool slightly, then dust with icing sugar. Serve warm with some Creme Anglaise poured over-top.
  8. Ready to serve!