Cinnamon-Toffee Croissant Bread Pudding

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 tsp Cinnamon, ground
  • 1 cup Milk chocolate chips
  • 1/2 tsp Nutmeg, ground
  • 3 cups Sugar
  • 5 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Bread & Baked Goods

  • 10 Croissants

• Dairy

  • 4 cups 2% milk
  • 1/4 cup Butter
  • 1/2 cup Half-and-half cream

• Desserts

  • 1 cup Toffee bits

Found on tasteofhome.com

Description

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

• 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 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. 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). Originally published as Cinnamon-Toffee Croissant Bread Pudding in Country Woman April/May 2010, p37 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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