This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
14
Yield:
1 9x13-inch pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Custard Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

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  • Place pecans on a baking sheet.

  • Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).

  • Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.

  • Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.

  • Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.

  • While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.

  • Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.

  • Remove bread pudding from oven and serve warm with custard sauce.

Nutrition Facts

678 calories; protein 9.5g; carbohydrates 87.3g; fat 33.2g; cholesterol 107.4mg; sodium 530.8mg. Full Nutrition
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