Bread Pudding with Pecans

4 cups Prepared Croissants – cut into cubes

2 cups sugar

2 eggs

2 tablespoons vanilla

2 ½ cups whole milk

½ cup chopped pecans

Preheat oven to 325. Spray a 9 x 13 inch baking dish with non-stick pan spray. In large bowl, beat the eggs, add the vanilla and milk. Stir in sugar until dissolved. Spread bread cubes in the bottom of a baking dish. Sprinkle pecans over the bread. Pour liquid over the bread making sure to saturate all the pieces. Bake in the oven for about 45 minutes or until the bread on top is crusty and the liquid is set. Serve with sauce below or with whipped cream.


½ cup sugar

1 stick butter

2 tablespoons vanilla (or ¼ c. whiskey or rum)

½ cup heavy cream

Combine the first 3 ingredients in a large microwave oven safe bowl. Cook in microwave until mixture starts to thicken and boils up (4-5 minutes). Stir in heavy cream. Pour a small amount over the bread pudding or serve on the side.

10 – 12 servings.