A childhood favorite was this lovely, moist cake. The apples and spices are complemented well by the brown sugar coating.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 14 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup chopped pecans
- 10 large croissants, torn into pieces
- 4 cups milk
- 3 large eggs, slightly beaten
- 2 cups white sugar
- 1 ½ tablespoons vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup milk chocolate chips
- 1 cup toffee baking bits
- 1 cup white sugar
- ½ cup half-and-half
- 4 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.
- Place pecans on a baking sheet.
- Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
- Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
- Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
- While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
- Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
- Remove bread pudding from oven and serve warm with custard sauce.
Nutrition Facts
| Calories | 678 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 16 g |
| Sodium | 531 mg |
| Sugars | 59 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
4.15.22 Just a bit dried out after baking for 1 hour, but the custard sauce did help with that. I have a new oven, and I think it’s running a little hot, so next time, I’ll start checking for doneness at 45 to 50 minutes. The one flavor that I found lost was the toffee baking bits, but this still tasted decadent and delicious. Instead of tearing the croissants apart, I used my electric knife and cut into big cubes (easier IMO). In the future, I might add a few rehydrated Craisins® or even some raisins for a bit more moisture, but that comment may be a result of the pudding being a little dry. This is totally indulgent, and I can’t eat something like this too often, but it’s a Holiday weekend, it’s a treat, and will be enjoyed. Thanks for sharing your recipe.