This Croissant Bread Pudding with Pecan Toffee Sauce is made more decadent the use of butter croissants and rich pecan toffee sauce.
Whenever I see the quote “nothing tastes as good as skinny feels” I leave the comment “then you haven’t tried my bread pudding” and I link this Croissant Bread Pudding with Pecan Toffee Sauce recipe.
I’ve been way, way thinner than I am now and while I did enjoy the compliments I did not enjoy many, many things about trying to stay thinner.
When I was at my thinnest (4/6) I was constantly thinking about what I was going to eat.
What people were thinking when I eat.
Because at that point my friends were concerned and they should have been even though I assured them I was fine and told myself they were just jealous.
For a while I started off with good intentions of going to do things the healthy way the more and more I lost the less and less I ate because I never seemed to lose as much as I wanted that week.
If I knew I was going to eat out with friends then I would exercise for hours, not eat a thing or maybe cucumbers, that way I could eat more “normal” in front of others.
That was if I went out with friends, mostly they would get blown off because I was afraid to eat something “bad” or wanted to be at the gym instead trying to burn just a little bit more.
If they bugged me about not doing things with them I would tell myself that they were just jealous.
I would tell my ex-husband that I already ate when he questioned why I wasn’t eating dinner (even though I had not eaten).
Thought constantly about what I was going to eat.
How much exercise I could do on the least amount of food in my body so as to get in a decent workout.
And I lived in constant panic that if I gained anything back people would think less of me, especially since I was a WW leader.
When I would indulge I would tell myself I was weak.
Call myself all sorts of horrible names in my head.
So while looking cute in clothing and listening to people tell me how good I looked is nice and all…it comes with so much other stuff.
Other stuff that I realize as I age is far worse than being fat.
Now am I the weight I want to be? No.
Being on high doses of Prednisone this year has not been fun for many reasons.
And weight gain is one of them.
Am I going to diet? No.
I’m going to work on only eating when I am hungry.
Which I already started again in December when they finally reduced the amount of Prednisone I was on.
Back to this bread pudding.
It’s from the first few years of blogging.
This is the recipe that people come back time and time again to tell me is their favorite.
Since 2015 will mark 10 years of blogging for me (holy cow) I decide to remake it and feature it again on the blog.
I love using croissants in bread pudding as it just brings the level of insanely good up a notch.
You don’t have to add the booze to the toffee sauce it’s tasty without it.
Happy New Year everyone…2015 is going to be a fantastic year I can feel it!
And remember when someone says nothing tastes as good as skinny feels…this does.
Want more recipes like this?
- For the Bread Pudding:
- 8 large croissants or 12 small ones, slightly stale
- 3 cups heavy whipping cream
- 6 egg yolks
- ¾ cup granulated sugar
- 1 tsp. nutmeg
- 1/8 tsp. salt
- Pecan Toffee Sauce:
- ¾ cup brown sugar, tightly packed
- ⅓ cup unsalted butter
- ⅓ cup heavy whipping cream
- 1 TBSP Amaretto
- ½ cup chopped pecans, toasted
- Preheat oven to 350F.
- For the bread pudding:
- In a large bowl mix together the egg yolks, sugar and nutmeg.
- Then whisk in the heavy cream and whisk until fully incorporated.
- Tear croissants into pieces and place half of the croissants into a 9-x-9-inch baking dish that has been sprayed with baking spray or lightly coated in butter.
- Pour half the custard over the bread pieces in the pan.
- Press down the bread pieces with your hands until the bread is soaked with the custard.
- Add the remaining croissant bread pieces.
- While you now have half the custard mixture left, the bread pudding may not require all of it. How much custard to use next will depend on how stale your croissants are. If they are super stale they will take all the custard. If they are soft they will most likely need less.
- Place pan into a larger pan that will hold a water bath. Fill the larger pan with water until you reach the 1/2 way mark of the smaller pan. You do not have to bake this in a water bath however it is recommended to provide a constant, steady heat source and ensures even, slow cooking.
- Bake the bread pudding for 45-55 minutes until golden on top.
- Cool for 10 minutes and serve warm.
- For the sauce:
- Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
- Add cream and Amaretto and bring to a simmer.
- Simmer for about 5 minutes and then add pecans.
- Serve on top of bread pudding.