Cinnamon-Toffee Croissant Bread Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Ever since I first tasted this rich dish full of goodness, Iâve been a bread pudding buff. Itâs the ultimate in comfort. For a change, I substitute almond extract for vanilla.Amber Massey, Coppell, Texas 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:
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 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.
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).
|
|