Buttery Chocolate Bread Pudding
INGREDIENTS:
12-14 large croissant rolls
4 cups milk
3 large eggs, slightly beaten
2 cups sugar
1 cup chopped pecans, toasted
1 cup mini semi-sweet chocolate chips
1 cup toffee bits
1.5 tablespoons vanilla
2 tablepoons cinnamon
2 teaspoons nutmeg
Custard Sauce:
1 cup sugar
4 tablespoons butter
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
DIRECTIONS:
Preheat oven to 350 degree. Toast pecan pieces until golden brown, about 8 minutes.
In a lightly greased 9×13 pan, tear the croissant rolls into pieces . Pour milk over bread and allow to soak for 10 minutes. While bread is soaking, decrease oven temp to 325 degrees.
In a medium bowl, beat together eggs, sugar, vanilla, cinnamon, and nutmeg.
Pour over bread/milk mixture, blending well, using hands if needed.
Add toasted pecans, chocolate chips, and toffee bits. Mix well.
Bake for 1 hour, or until center is cooked through and golden brown.
While bread pudding is baking, make Custard Sauce.
Bring first 3 ingredients to boil over medium heat, stirring until sugar dissolves.
Reduce heat, simmer 5 minutes.
Remove from heat, cooling slightly.
Add Vanilla, stir well. Allow to cool then refrigerate to allow custard to set up
Serve Custard Sauce over warm bread pudding!
I have used half & half instead of the heavy cream, and also have used almond extract in both the pudding and the custard sauce.
