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Cinnamon-Toffee Croissant Bread Pudding

 Cinnamon-Toffee Croissant Bread Pudding
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
12 ServingsPrep: 30 min. + standing Bake: 30 min.

Ingredients

  • 3 eggs, beaten
  • 4 cups 2% milk
  • 2 cups sugar
  • 4-1/2 teaspoons McCormick® Pure 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 McCormick® Pure 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

2 of 2

Cinnamon-Toffee Croissant Bread Pudding (continued)

Directions (continued)

  • 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.