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Croissant Toffee Bread Pudding
Recipes
Croissant Toffee Bread Pudding
9 servings
1 hour, 15 minutes total (Active 10 minutes)

Ingredients

  • Cooking spray
  • 5 Bakery miniature croissants (about 5 oz)
  • 1 ½ cups whole milk
  • ¾ cup egg substitute
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup semisweet chocolate morsels
  • 1 cup toffee bits, divided
  • Aluminum foil
  • Vanilla ice cream (optional for serving)

Steps

    1. Preheat oven to 375°F. Coat 9-inch square baking dish with spray. Cut croissants into 1-inch pieces.
    2. Combine in large bowl: milk, egg substitute, vanilla, salt, cinnamon, chocolate morsels, and ½ cup toffee bits; stir (fold) croissant pieces in gently until coated. Spread mixture evenly in baking dish and sprinkle with remaining ½ cup toffee bits.
    3. Cover with foil and bake 40 minutes. Remove foil; bake 15–20 more minutes until top is golden and center is set. Let stand 5 minutes to cool. Serve warm with ice cream, if using.
Other Preparation Methods
    • Sandwich: Shred fully cooked chicken and toss with Caesar dressing, cooked bacon, and shredded Parmesan cheese. Serve in halved croissants, topped with tomato and onion slices and chopped romaine lettuce.

Amount per ⅑ recipe serving: Calories 330, Total Fat 19g, Sat Fat 10g, Trans Fat 0g, Chol 25mg, Sodium 290mg, Total Carb 35g, Fiber 1g, Total Sugar 27g, (Incl. 25g Added Sugars), Protein 6g, Vitamin D 6%, Calc 4%, Iron 6%, Potassium 4%