You've never had a bread pudding this decadent, I can promise you. Toasted buttery croissants take this modest bread-based dessert to new heights.

Honey Creme 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 

INSTRUCTIONS:

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. 

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