Croissant Bread Pudding

Name: Croissant Bread Pudding
Prep time: 15 min
Cook time: 80 min
Total time: 105 min
Ingredients: 1 cup chopped pecans; 10 large croissants, torn into pieces; 4 cups milk; 3 large eggs, slightly beaten; 2 cups white sugar; 1.5 tablespoons vanilla extract; 1 tablespoon ground cinnamon; 0.5 teaspoon ground nutmeg; 1 cup milk chocolate chips; 1 cup toffee baking bits; 1 cup white sugar; 0.5 cup half-and-half; 4 tablespoons butter; 0.5 teaspoon vanilla extract

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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!

Submitted by SweetPea

Updated on April 26, 2022

2

Prep Time:

15 mins

Cook Time:

1 hr 20 mins

Additional Time:

10 mins

Total Time:

1 hr 45 mins

Servings:

14

Yield:

1 9x13-inch pan

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Ingredients

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Original recipe (1X) yields 14 servings

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

Custard Sauce:

1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Directions

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.

Nutrition Facts (per serving)

678	Calories
33g	Fat
87g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 678
% Daily Value *
Total Fat 33g	43%
Saturated Fat 16g	80%
Cholesterol 107mg	36%
Sodium 531mg	23%
Total Carbohydrate 87g	32%
Dietary Fiber 2g	8%
Total Sugars 59g
Protein 10g	19%
Vitamin C 0mg	0%
Calcium 143mg	11%
Iron 2mg	8%
Potassium 228mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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