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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
  • Total Time
    Prep: 30 min. + standing Bake: 30 min.
  • Makes
    12 servings (1-1/4 cups sauce)

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

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Reviews

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Average Rating:
  • mkdwtb
    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.

  • CuriousCon
    Mar 12, 2010

    No comment left