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How to Make Croissant Bread Pudding - A Step-by-Step Guide

If you love the buttery, flaky goodness of a croissant, then you're going to absolutely adore this recipe for Croissant Bread Pudding. This delightful dessert takes the classic bread pudding to a whole new level by using croissants instead of traditional bread. The result is a rich, indulgent treat that is perfect for any special occasion or as a delicious way to use up leftover croissants.

With its combination of creamy custard, sweet croissants, and a hint of warm spices, this Crois...

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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

Information

  • 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

  • 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

    678 cal.

    • Total Fat: 33g
    • Saturated Fat: 16g
    • Cholesterol: 107mg
    • Sodium: 531mg
    • Total Carbohydrate: 87g
    • Dietary Fiber: 2g
    • Total Sugars: 59g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 228mg

    Categories

    Sweet recipes
    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Baked goods recipes