Christmas Croissant Bread Pudding with Carmel Pecan Sauce

Merry Christmas! Happy Holidays! Haha! Just Kidding! But seriously we are already excited! The Christmas decor is already out in the stores, and I have my Christmas shopping all finished! Now I have lots of time for cooking and baking! This Christmas Croissant Bread Pudding is perfect for the whole month of December, especially Christmas morning! It is so easy, you can make it in the morning, or even throw it together the night before. Then put it in the oven the next morning, and just add the amazing sauce! It's like Christmas in a dish!

Bread Pudding:

1 cup of heavy cream

2 cups whole milk

7 large croissants

5 eggs

1 teaspoon vanilla

3/4 cup brown sugar

1 teaspoon nutmeg

1/2 teaspoon all spice

Carmel Pecan Sauce:

1 cup pecans

1 cup butter

2/3 cup of heavy cream

1 1/2 cups brown sugar

1 teaspoon vanilla

Tear up the croissants into large chunks, and pile into a greased casserole dish.

Mix together the sugar, eggs, cream, vanilla and seasonings in your mixer for 3 minutes. Then add in your milk, and mix for another minute.

Pour the mixture over the croissants. Then bake at 350 degrees for 45 minutes.

While it's baking, it's time to make the delectable Carmel Pecan Sauce! Melt the butter in a pot, and add in the sugar, and pecans, cook until it starts to boil, boil a minute, and them add in the cream, boil until it thickens, then remove from the heat, and add in the vanilla! This stuff in liquid perfection!

Once the bread pudding has cooled about 8 minutes, pour on the Carmel Pecan Sauce! I like to pour on about half, and then leave the other half of the sauce out in a dish for people to add on extra if they would like! I like to drown mine in sauce, while my husband thinks less is more, haha!