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Croissant Bread Pudding With Bourbon, Bacon & Pecans

Croissant Bread Pudding With Bourbon, Bacon & Pecans

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4 croissants, cubed
4 strips bacon
2 eggs
1 1/2 cups300 g white sugar
2 teaspoons2 teaspoons Nielsen Massey Pure Vanilla Extract
1 teaspoon1 teaspoon cinnamon
2 tablespoons2 tablespoons melted butter
2 cups470 ml milk
1/3 cup36 g pecans, chopped
Optional: a splash of bourbon for kick

Preheat the oven to 325 degrees F160 degrees C.

Chop the bacon strips into small pieces, and cook down in a pan until crispy, then drain onto paper towel and allow to cool.

Layer the cubes of croissant in a 923 x 13 inches33 cm baking dish. Fill any gaps by pushing and tucking in cubes.

Combine eggs, butter, vanilla, milk, bourbon and cinnamon. Whisk gently to combine. Gradually add the sugar a little at a time, to dissolve it into the liquid mixture.

Pour the liquid mixture over the croissant cubes, trying to ensure all pieces are saturated. Then, sprinkle the bacon and chopped pecans over the top, pushing some down into the croissant cubes.

Bake for 50 to 60 minutes and serve while warm.

Recipe by Jess Pryles




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