PECAN CROISSANT PUDDING
PECAN CROISSANT PUDDING
Keywords: dessert
Ingredients
- 3 large croissants, cut crosswise into ½”thick rounds (you want to fill the pie plate)
- 6 eggs, lightly beaten
- 2 1/2 cups of milk (whole milk)
- 1/2 cup sugar
- 1 tsp. almond extract
- 1 tsp. vanilla
- ½ cup chopped pecans
Instructions
Preheat oven 350F.
Butter a deep dish 9” pie plate generously. Layer the croissant rounds attractively, small pieces on the bottom.
Whisk together the eggs, sugar, milk, almond and vanilla extracts. Pour over the croissants and sprinkle the chopped pecans on top. Bake in the centre of the oven for 45 to 60 minutes or until set.
Let cool or serve warm with pecan caramel sauce.
PECAN CARMEL SAUCE½ cup firmly packed dark brown sugar
½ cup whipping cream
¼ cup butter
½ cup chopped toasted pecans
In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil, stirring occasionally. Draw halfway off the heat and allow to simmer for 5 minutes, stirring occasionally. Stir in pecans. Spoon over warm pudding.
Serves 8.