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
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.