Description
This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 45 mins
Servings: 14