Croissant Bread Pudding
Description
Soaked croissants combined with toasted pecans, chocolate, and toffee bits are served with a rich custard sauce in this upgraded bread pudding recipe.
Ingredients
•
1 cup chopped pecans
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10 large croissants, torn into pieces
•
4 cups milk
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3 large eggs, slightly beaten
•
2 cups white sugar
•
1 1/2 tablespoons vanilla extract
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1 tablespoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 cup milk chocolate chips
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1 cup toffee baking bits
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1 cup white sugar
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1/2 cup half-and-half
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4 tablespoons butter
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1/2 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2
Place pecans on a baking sheet.
3
Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
4
Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
5
Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
6
Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
7
While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
8
Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
9
Remove bread pudding from oven and serve warm with custard sauce.