Sorry, regular bread pudding, we’ve found a better way. It starts with buttery croissants and ends with a divine butter and bourbon sauce you’ll want to put on absolutely everything (go ahead, we’re not here to judge).MORE+LESS-
cups 1-inch cubes croissants (about 12 regular size)
teaspoon ground cinnamon
cup coarsely chopped toasted pecans
Butter Bourbon Sauce
Sweetened whipped cream, if desired
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place croissant cubes in slow cooker.
In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon and vanilla with whisk; stir in pecans, and pour over croissants. Toss to evenly coat.
Cover; cook on Low heat setting 1 hour 15 minutes. Carefully remove slow cooker ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 15 minutes or until knife inserted near center comes out clean. Let stand covered 10 minutes.
Meanwhile, in small microwavable bowl, mix caramel topping, butter and bourbon. Microwave uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until warm. Serve pudding warm with sauce and whipped cream.
- To toast pecans, spread in ungreased shallow pan. Bake at 350°F 6 to 10 minutes, stirring occasionally, until light golden brown.
- For sweetened whipped cream, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.