Cinnamon-Toffee Croissant Bread Pudding Recipe

Cinnamon-Toffee Croissant Bread Pudding Recipe photo by Taste of Home

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Ever since I first tasted this rich dish full of goodness, I’ve been a bread pudding buff. It’s the ultimate in comfort. For a change, I substitute almond extract for vanilla.—Amber Massey, Coppell, Texas

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Cinnamon-Toffee Croissant Bread Pudding Recipe

Prep: 30 min. + standing Bake: 30 min.

Yield: 12 Servings

30 30 60

Ingredients

3 eggs, beaten
4 cups 2% milk
2 cups sugar
4-1/2 teaspoons vanilla extract
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
10 croissants, torn into pieces
1 cup toffee bits
1 cup chopped pecans, toasted
1 cup milk chocolate chips
SAUCE:
1 cup sugar
1/2 cup half-and-half cream
1/4 cup butter, cubed
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. Gently stir in the croissants, toffee bits, pecans and chips; let stand for 15 minutes or until croissants are softened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean.
For sauce, bring the sugar, cream and butter to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in vanilla. Serve with warm bread pudding. Yield: 12 servings (1-1/4 cups sauce).

Nutritional Facts 1 piece with 5 teaspoons sauce equals 747 calories, 36 g fat (15 g saturated fat), 116 mg cholesterol, 568 mg sodium, 98 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Cinnamon-Toffee Croissant Bread Pudding in Country Woman April/May 2010, p37