A couple years back, I was at a friend’s house for supper club. When she pulled out dessert, I kind of breathed a sigh of dissapointment when I realized it was bread pudding. I had never been a fan, but she insisted that I try it. It was all over from there! I immeadiately began working the recipe to make it my own and trying to think up ways to make it taste even more delicious. And then..last week.. I recieved a phone call..
Caller: Hi, is this Amber Massey?
Me: Yes, this is she
Caller: Amber Massey? Did you submit a recipe into a contest held by the Taste of Home Magazine?
Me: (silence)….YES! I sure did!
Caller: Well, Amber, Congratulations, you have won second place in our national contest for your delicious bread pudding recipe!
Me: Are you joking me?
Caller: No Ma’am! We will feature your recipe, photo and bio in our March/April issue of Country Woman Magazine
Sooooo- I am pleased to share with you my ‘award-winning’ bread pudding recipe! This is not a ‘healthy’ recipe..this is DESSERT. Moderation people!
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
1 cup sugar
4 tablespoons butter
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
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.