CINNAMON-TOFFEE CROISSANT BREAD PUDDING

Cinnamon-Toffee Croissant Bread Pudding image

Ever since I first tasted this rich dish full of goodness, I've been a bread pudding buff. It's the ultimate in comfort. For a change, I substitute almond extract for vanilla. -Amber Massey, Coppell, Texas

Provided by Taste of Home

Time 1h

Yield 12 servings (1-1/4 cups sauce).

Number Of Ingredients 15

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

Steps:

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 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in 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.

Nutrition Facts : Calories 747 calories, Fat 36g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 568mg sodium, Carbohydrate 98g carbohydrate (79g sugars, Fiber 3g fiber), Protein 11g protein.