Apr 162012
 

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
Recipe Type: Dessert
My version of the pudding originally by Peabody at Culinary Concoctions
Ingredients
  • Pudding:
  • 4 large croissants or 6 small ones
  • 1 pint heavy cream
  • 4 egg yolks
  • ½ cup of sugar
  • 1 teaspoon vanilla
  • Sauce:
  • 3/4 cup packed brown sugar
  • 1/3 cup unsalted butter
  • 1/3 cup whipping cream
  •  1 TBSP Amaretto
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350F.
  2. Tear croissants into pieces and place int o baking dish. Sprinkle bread with the raisins.
  3. Mix the egg yolks, sugar and vanilla together in a bowl. Then stir in the heavy cream.
  4. 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.
  5. 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.
  6. Sauce:
  7. 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!

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  6 Responses to “Crossiant Bread Pudding with Pecan Toffee Sauce”

  1. I think bread pudding with crossiants is brilliant, that buttery happiness is probably fantastic! Your pecan toffee sauce sounds sooooooooo good:-) Hugs, Terra

    • Hi Terra, sorry this took so long…big event at our house…Raime got her Masters Acute Care Nurse Practitioner and we have been party planning! Thanks for visting…actually reading your post makes me want to make bread pudding again so I need to run to the store!

  2. You had leftovers and you didn’t call ???? What’s up with that? LOL

    When someone like you says something is the best she’s ever had, we should listen! Looks really good.

    • The leftovers called my name until I ate the lot of it! I would love to have have you over…in fact no leftovers for you I will fix fresh! This stuff is addictive trust me!

  3. Glad you like the bread pudding…it’s one of my favorites as well.

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