Croissant Bread Pudding

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!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 678 Calories

Ingredients

• 2 cups white sugar
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 1 cup chopped pecans
• ½ teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 4 tablespoons butter
• 1 cup milk chocolate chips
• 1 ½ tablespoons vanilla extract
• 4 cups milk
• 1 cup toffee baking bits
• ½ cup half-and-half
• 3 large eggs, slightly beaten
• 10 large croissants, torn into pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Step 2

Place pecans on a baking sheet.

Step 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).

Step 4

Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.

Step 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.

Step 6

Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.

Step 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.

Step 8

Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.

Step 9

Remove bread pudding from oven and serve warm with custard sauce.