Croissant Bread Pudding recipe
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Ingredients
- 1 cup chopped pecans 10 large croissants, torn into pieces 4 cups milk 3 large eggs, slightly beaten 2 cups white sugar 1 ½ tablespoons vanilla extract 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg 1 cup milk chocolate chips 1 cup toffee baking bits 1 cup white sugar ½ cup half-and-half 4 tablespoons butter ½ teaspoon vanilla extract
Nutrition Info
- 677.7 caloriescarbohydrate: 87.3 gcholesterol: 107.4 mgfat: 33.2 gfiber: 2.3 gprotein: 9.5 gsaturatedFat: 15.9 gservingSize: -sodium: 530.8 mgsugar: 58.5 gtransFat: : -unsaturatedFat: : -
Directions Croissant Bread Pudding
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
Place pecans on a baking sheet.
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).
Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
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.
Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
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.
Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
Remove bread pudding from oven and serve warm with custard sauce.