Ingredients
Scale
- 6 large croissants (preferably a day or two old)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Cut the croissants into bite-sized pieces and place them in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until well combined.
- Pour the custard mixture over the croissant pieces, making sure they’re all coated. Let it sit for about 15 minutes so the croissants can soak up the mixture.
- If using, sprinkle chopped pecans over the top.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
- Allow the bread pudding to cool for a few minutes before serving. Dust with powdered sugar if desired.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 10g