Cinnamon-Toffee Croissant Bread Pudding Recipe

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

Read Reviews
3 1 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 30 min.

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 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in 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).
Originally published as Cinnamon-Toffee Croissant Bread Pudding in Country Woman April/May 2010, p37

Nutritional Facts

1 piece: 747 calories, 36g fat (15g saturated fat), 116mg cholesterol, 568mg sodium, 98g carbohydrate (79g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
  2. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
  3. 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).
Originally published as Cinnamon-Toffee Croissant Bread Pudding in Country Woman April/May 2010, p37

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Reviews forCinnamon-Toffee Croissant Bread Pudding

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mkdwtb User ID: 6918985 190898
Reviewed Oct. 16, 2012

"I thought the croissants had a slightly odd texture after baking it, but overall it was delicious! My boyfriend devoured half of the pan in two days."

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