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Pecan Pie Croissant Bread Pudding

Pecan Pie Croissant Bread Pudding

Course Breakfast, Dessert
  • 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
  • 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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