This past summer I had a whole container of croissants that was going to go to waste if I didn't do something with them. Bread pudding is not a typical hot July day dessert but it is what came to mind. I found a basic recipe for bread pudding and substituted croissants, added chocolate and then topped with a warm toffee pecan sauce. The result was fabulous to say the least!!! As far as I am concerned I could eat this bread pudding everyday!! This is a great recipe to make ahead and then heat and serve. You can also make this in one large casserole baking dish if you prefer.
Ingredients:
butter, for the baking dish at room temperature
6 large egg yolks
2 cups milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces ( about 1 pound)
4 ounces chocolate chips or chopped semi-sweet chocolate
1/2 teaspoon kosher salt
Directions
Heat oven to 375°F Butter an 8-inch square or other shallow 2-quart baking dish. Alternatively you can use six individual buttered ramekins(200ml size)
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm with pecan toffee sauce. Recipe below.
Pecan Toffee Sauce
Sauce:
¾ cup packed brown sugar
⅓ cup unsalted butter
⅓ cup whipping cream
½ cup chopped pecans
Instructions
Stir brown sugar and butter in saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream and bring to a simmer. Simmer for about 5 minutes and then add pecans.
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| Combine egg yolk, milk, cream, sugar, vanilla, salt and nutmeg. |
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| Chop up croissants. |
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| Combine croissants and chocolate. |
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| Add liquid mixture, combine. |
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| Butter baking dish. I used small individual ramekins here. |
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| Divide mixture in ramekins. |
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| Bake in 375 degree oven until a knife inserted in the centre comes out clean. 20-30 minutes |
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| In a saucepan over medium heat. Stir butter and brown sugar until melted. |
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| Add cream. Stir. Simmer for about 5 minutes. |
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| Add nuts. Remove from heat. |
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| Invert warm pudding on a plate. Top with warm pecan sauce. |
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