.jpg)
Pecan Croissant Bread & Butter Pudding
Golden, buttery croissants soaked in a rich, silky custard, sprinkled with crunchy pecans and baked until beautifully crispy on top and soft and gooey in the middle. This is comfort food at its most delicious with every spoonful a little taste of heaven.
PREP: 45 MINS
COOK: 60 MINS
YIELD: 12 SLICES
Ingredients
Vanilla Custard
1 cup Full Cream Milk
1 cup Whipping Cream
4 x Large Eggs
1/4 cup White Sugar
2 tsp Vanilla EssenceÂ
2 Tbsp Salted Butter - Melted
2 tsp CinnamonÂ
Ingredients
Buttermilk Syrup
1/2 cup Salted Butter
1/2 cup White Sugar
1/2 cup HoneyÂ
A large pinch of Salt
1/2 cup ButtermilkÂ
2 tsp Vanilla Essence
1/2 tsp Baking Soda
2 tsp Vanilla Essence
1/2 tsp Baking Soda
Ingredients
Pecan Filling & ToppingÂ
1 cup Brown Sugar
2 cups Pecans - ChoppedÂ
1/2 cup Honey
3 tsp Cinnamon
6 Tbsp Salted Butter - MeltedÂ
2 tsp Vanilla Essence
Pinch of SaltÂ
Ingredients
The Croissant
9 Large Butter Croissants - Cut into Cubes
Vanilla Ice Cream
Preparation Steps
01
Preheat your oven to 160°C. Grease and line a 9-inch round cake tin with baking paper making sure the baking paper is big enough to drape over the edges. Place onto a baking pan and set aside.
02
Start by cutting your croissants into cubes then spread your croissant cubes on a baking sheet lined with baking paper. Bake at 180°C for 10 minutes until lightly toasted.  Remove from the oven and set aside to use later.
03
In a medium bowl, combine the brown sugar, honey, melted butter, cinnamon, vanilla essence, salt and Pecan nuts. Mix until well combined, then spread half of the mixture into the bottom of the prepared cake tin in an even layer. ( Set the remaining mixture aside for layering the bread pudding later).
04
In a large bowl, beat together the milk, whipping cream, eggs, sugar, melted butter, vanilla, cinnamon and salt until well combined. Make sure to beat well, you want to make sure there are no ribbons of egg. Set aside.
Arrange half of the toasted croissant cubes over the pecan mixture in the tin, then sprinkle over the remaining pecan mixture. Top with the rest of the croissant cubes.
06
05
Pour the vanilla custard all over the croissants making sure all of the pieces are well-soaked. With the back of a wooden spoon, gently press down on the croissants to make sure there are no dry spots. Cover the baking tin with foil and let rest in the refrigerator for at least 1 hour. Bake at 180°C for 55 - 60 minutes, until the top is golden brown and set but still slightly wobbly in the centre when shaken. Remove from the oven and let rest for 15 min.Â
06
Prepare your honey buttermilk syrup - In a medium saucepan, add the butter, sugar, honey, buttermilk and salt. Heat the mixture, stirring frequently until it comes to a boil. Once boiling, reduce the heat to low and allow to simmer for 2-3 minutes then remove from the heat and whisk in the vanilla essence and baking soda. The mixture will bubble.
07
Once ready to serve, invert the bread pudding onto a serving plate. Slice and serve the bread pudding warm with ice cream and a drizzle of honey buttermilk sauce. You can also add a sprinkle of sea salt. Enjoy.
08