Todays Recipe is a buttery croissant bread pudding with a rich pecan toffee sauce. I love bread pudding be it sweet or savory. I have tried several different types of bread…french, challah, banana, garlic and more. However, I found this recipe for Crossiant Bread Pudding with Pecan Toffee Sauce on Pinterest and followed it to Culinary Concoctions by Peabody. I have to say that this is the best bread pudding I have ever made. The crossiants make it especially buttery and the Pecan Toffee Sauce is so addictive and would also be great over ice cream, waffles, sweet potatoes and more. I did make a few changes to the pudding recipe for my family and I lazily didn’t toast the pecans. When I visited this lovely site I found a lot more intriguing recipes and my next to try from her will be the Chocolate Chip Cookies with Caramelized Sugar. Please visit her site and stay awhile…you won’t be disappointed. I have marked her in my favorites and bet you do too! I hope you try her version of the bread pudding as well as mine. The picture above is mine and you can find the original recipe and her pictures here: (she has more pics and they are better than mine) http://www.culinaryconcoctionsbypeabody.com/2006/12/19/ultimate-in-comfort/
My version is basically the same only I switched out the nutmeg for vanilla and I omitted the raisins. Not a large change at all but a difference my family desired.
|Crossiant Bread Pudding with Pecan Toffee Sauce|
- 4 large croissants or 6 small ones
- 1 pint heavy cream
- 4 egg yolks
- ½ cup of sugar
- 1 teaspoon vanilla
- 3/4 cup packed brown sugar
- 1/3 cup unsalted butter
- 1/3 cup whipping cream
- 1 TBSP Amaretto
- 1/2 cup chopped pecans
- Preheat oven to 350F.
- Tear croissants into pieces and place int o baking dish. Sprinkle bread with the raisins.
- Mix the egg yolks, sugar and vanilla together in a bowl. Then stir in the heavy cream.
- Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard. I used all the custard as I love it.
- Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes until golden on top. Cool 10 minutes and serve warm with sauce.
- Stir brown sugar and butter in saucepan over medium heat until melted and smooth, about 2 minutes. Add cream and Amaretto and bring to a simmer. Simmer for about 5 minutes and then add pecans.
We had some leftovers and I stored it in the refrigerator; the sauce in one bowl and the pudding in another. To serve the leftovers I just placed a scoop of bread pudding in a microwave safe serving bowl and spread a little of the topping over it (it’s very thick when cold) and microwaved for 20 seconds. It is as fabulous reheated and is also great with a scoop of ice cream and the topping over both! Please enjoy and let both Peabody and myself now what you think!