An Inspired Cook

Pecan pie is a classic and one of our favorite desserts. Combining the flavors of pecan pie with bread pudding is pure bliss. The croissants were an impulse buy at Costco. They were huge and still warm in the container; I couldn’t resist. There were a dozen in all, way too many for just Joe and I. Since we couldn’t eat them all before they expired, our best choice was to freeze some or make bread pudding. Joe voted for bread pudding! Croissant rolls give the top a crispy flaky crust while the center cubes are soaked in custard and baked to make a warm creamy center. And don’t forget the pecans that are sprinkled throughout. It’s one of those desserts that appeals to your eyes as well as your taste buds. This makes enough for a large gathering but any leftovers can be refrigerated or frozen for another day. Anytime you have leftover French bread, brioche or croissant rolls that are going stale; don’t throw them out, make bread pudding. You’ll be happy you did!

I cut 7 croissants into 1 inch cubes making about 8 cups. I still had a couple leftover and sealed them up and put in the freezer.

Prep your baking pan with cooking spray along the bottom and sides. Layer half of the bread cubes and pecans in your baking pan. Then add another layer with the remaining croissant cubes and pecans. Set aside.

To make the custard: In a medium saucepan over medium heat combine the butter, brown sugar, salt and vanilla.

Add the corn syrup to the mix.

Stir the pot as the butter begins to melt.

Once the butter is melted and the sugars dissolved, add the milk, half and half and heavy cream.

Bring the mixture to a simmer. When you can see steam rising as you stir the pot, it’s ready. Turn the burner off and place a lid on top to keep warm.

Crack six eggs into a big bowl. I used an 8 cup measuring bowl which was perfect for mixing and pouring.

Whisk the eggs together and ladle warm cream into the eggs. Whisk as you add the liquid to temper the eggs. Continue until you’ve incorporated all of the liquid.

Gently pour the custard evenly over the croissant cubes and pecans.

Afterwards you should see the custard oozing out and in between the bread cubes. Let that sit on top of the stove while the oven heats up to 350 degrees. When the oven is ready, wrap aluminum foil over the pan and let bake for 45 minutes. Then remove the foil to allow the top to brown slightly. Place back in the oven and bake an additional 20 – 25 minutes or until an inserted knife comes out clean.

The flaky croissant top gives each bite a bit of texture against the warm creamy center.

Pecan Pie Bread Pudding

8 cups Croissants, cut into cubes
1 1/2 cups Pecans
1 cup Brown Sugar
1/3 cup Unsalted Butter
1 cup Corn Syrup
1 teaspoon Vanilla
1/2 teaspoon Salt
1 cup Whole Milk
2 cups Half and Half
1 cup Heavy Cream
6 Eggs, whisked together
Powdered Sugar, to sprinkle over top

Prep a 9 x 13 baking dish with cooking spray. Add half of the croissant cubes to the bottom of the pan and sprinkle half of the pecans over top. Make another layer with the remaining bread cubes and pecans over top. Set aside.

In a medium size saucepan over medium heat, add the brown sugar, butter, corn syrup, vanilla and salt. Stir the pot as the butter melts and the sugars dissolve. Add the milk, half and half and heavy cream and stir well. Bring the mixture to a simmer. When the mixture begins to steam, turn off the burner and place a lid on top to keep warm.

In a large mixing bowl, whisk 6 eggs together. Ladle the warm mixture into the eggs, whisking after each addition to temper the eggs. Once you have incorporated all the liquid into the eggs, begin to pour evenly over the croissant cubes and pecans. Let sit on top of the stove the amount of time it takes to preheat your oven to 350 degrees.

Place aluminum foil over the baking sheet and place in oven for 45 minutes. Remove the foil and continue baking for 20 – 25 minutes or until a knife comes out clean. Let cool to room temperature. Cut into squares and serve with a sprinkle of powdered sugar. Refrigerate any leftovers. Reheat single serving in microwave for 25 – 30 seconds. Any frozen bread pudding should be thawed completely before reheating.