#HealthyFood #Recipes
CROISSANT BREAD PUDDING WITH TOFFEE SAUCE
I’ve been way, way thinner than I am now and while I did enjoy the compliments I did not enjoy many, many things about trying to stay thinner. When I was at my thinnest (4/6) I was constantly thinking about what I was going to eat. What people were thinking when I eat (because at that point my friends were concerned and they should have been even though I assured them I was fine and told myself they were just jealous). For a while I started off with good intentions of going to do things the healthy way the more and more I lost the less and less I ate because I never seemed to lose as much as I wanted that week.
If I knew I was going to eat out with friends then I would exercise for hours, not eat a thing or maybe cucumbers, that way I could eat more “normal” in front of others. That was if I went out with friends, mostly they would get blown off because I was afraid to eat something “bad” or wanted to be at the gym instead trying to burn just a little bit more. If they bugged me about not doing things with them I would tell myself that they were just jealous. I would tell my ex-husband that I already ate when he questioned why I wasn’t eating dinner (even though I had not eaten). I thought constantly about what I was going to eat and how much exercise I could do on the least amount of food in my body so as to get in a decent workout. I lived in constant panic that if I gained anything back people would think less of me, especially since I was a WW leader. When I would indulge I would tell myself I was weak and call myself all sorts of horrible names in my head.
INGREDIENTS
For the Bread Pudding:
- 6 large croissants or 10 small ones, slightly stale
- 3 cups heavy whipping cream
- 6 egg yolks
- ¾ cup granulated sugar
- 1 tsp. nutmeg
- Pecan Toffee Sauce:
- ¾ cup brown sugar, tightly packed
- ⅓ cup unsalted butter
- ⅓ cup heavy whipping cream
- 1 TBSP Amaretto
- ½ cup chopped pecans, toasted
INSTRUCTIONS
- For the bread pudding:
- Tear croissants into pieces and place into a baking dish that has been sprayed with baking spray or lightly coated in butter.
- Mix the egg yolks, sugar and nutmeg together in a bowl.
- Then whisk in the heavy cream and beat until fully incorporated.
- Pour the custard over the bread.
- Press down the bread pieces until the bread is soaked with the custard. You will most likely have extra custard depending on how stale your croissants are.
- Don’t feel like you have to use all the custard.
- Place pan into another pan that will hold a water bath.
- Bake the bread pudding for 45 minutes at 350F until golden on top.
- Cool for 10 minutes and serve warm.
- For the sauce:
- Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
- Add cream and Amaretto and bring to a simmer.
- Simmer for about 5 minutes and then add pecans.
- Serve on top of bread pudding.
