Pecan Pie Croissant Bread Pudding

Recipe:

6-8 large day old croissants

4 eggs

3 cups half and half

2 tsp vanilla extract

1/2 cup maple syrup

1 cup roughly chopped pecan pieces

1/2 cup butter, cold and cut in 1 inch pieces

3/4 cup light or dark brown sugar

1/2 cup rolled oats

1/2 tsp kosher salt

Directions:

In a large mixing bowl add half and half, eggs, maple syrup, and vanilla. Chop your croissants and arrange in a 13 x 9 baking dish. Pour over the croissants and top with pecan pieces.

To make the crumble: Add butter, brown sugar, salt, and oats in a bowl. With your fingers or pastry cutter rub the mixture together until it resembles a crumble. Sprinkle over the bake. For best results cover and refrigerate overnight in order for the croissants to soak up some of the liquid.

Bake at 350 degrees F. Loosely cover with tin foil for 20 minutes. Remove foil and continue to bake for an additional 30 minutes.

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