Croissant Bread Pudding

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

2 . Stage

Place pecans on a baking sheet.

3 . Stage

Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).

4 . Stage

Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.

5 . Stage

Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.

6 . Stage

Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.

7 . Stage

While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.

8 . Stage

Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.

9 . Stage

Remove bread pudding from oven and serve warm with custard sauce.