Toasted Pecan Croissant Bread Puddings for Two
Toasted Pecan Croissant Bread Puddings for Two are soft, warming, and decadently rich. Made with buttery croissants soaked in a luscious vanilla bean custard, these individual bread puddings feature a toasted pecan mixture layered in the middle and on the bottom. As they bake, the pecans caramelize to golden perfection, creating a stunning presentation when inverted. Served warm with a scoop of vanilla ice cream and an easy homemade salted caramel, this small-batch dessert is pure indulgence.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Small croissants, homemade or store bought, preferably dried out overnight
Toasted pecans
Brown sugar
Salted butter
Cinnamon
Salt
Milk of choice
Heavy cream
Granulated sugar
Vanilla extract or paste
Eggs
Coconut oil
Maple syrup
Vanilla ice cream, for serving
Why You’ll Love Toasted Pecan Croissant Bread Puddings for Two:
Soft, Warm, and Comforting: These bread puddings have a soft, custard-soaked texture with a warming, cozy flavor that makes them perfect for any occasion.
Caramelized Toasted Pecan Layers: The pecan mixture on the bottom and in the middle adds a nutty crunch and caramelized richness that contrasts beautifully with the soft croissants.
Beautiful Inverted Presentation: When flipped, the golden caramelized pecan layer on top makes for a stunning and impressive dessert.
Made with Buttery Croissants: Using croissants instead of regular bread creates a light, flaky texture that absorbs the vanilla bean custard perfectly.
Perfectly Balanced Sweetness: The vanilla bean custard adds a delicate sweetness that pairs beautifully with the toasted pecans and a drizzle of homemade salted caramel.
Best Served Warm: Enjoying these bread puddings straight from the oven with a scoop of vanilla ice cream and a drizzle of caramel takes them to the next level.
Small Batch for Two: Perfectly portioned for an intimate dessert, making them ideal for date nights or a special treat without leftovers.
Simple Yet Elegant: Despite being easy to make, the combination of textures and flavors makes this dessert feel indulgent and gourmet.
Great Make-Ahead Option: You can prep the puddings in advance and bake when ready, making them a stress-free dessert option.
Tips for Making Toasted Pecan Croissant Bread Puddings for Two:
Use Stale or Slightly Dry Croissants: Fresh croissants can become too soggy when soaked in custard. If yours are fresh, lightly toast them before assembling the pudding to help them hold their shape.
Toast the Pecans for Extra Flavor: Lightly toast the pecans in a dry skillet or oven before using them in the pudding. This enhances their nutty flavor and adds depth to the dessert.
Layer the Pecans for a Caramelized Effect: Adding a layer of the toasted pecan mixture to the bottom of the ramekins ensures that when inverted, the puddings have a beautiful, caramelized pecan topping.
Use a Rich Vanilla Bean Custard: For the best flavor, use real vanilla bean paste or a scraped vanilla bean in the custard to infuse it with a deep, aromatic vanilla flavor.
Let the Croissants Soak Properly: Allow the croissants to fully absorb the vanilla bean custard before baking. Letting them sit for 10–15 minutes ensures a soft, evenly soaked texture.
Invert While Warm, But Not Hot: Let the puddings cool for 5–10 minutes before inverting them onto a plate. This allows the caramelized pecans to set slightly without sticking to the ramekin.
Serve Immediately for the Best Texture: These bread puddings are best enjoyed warm, straight from the ramekin, with a scoop of vanilla ice cream and a drizzle of homemade salted caramel.
Make Ahead for Convenience: You can assemble the puddings in advance and refrigerate them overnight. Let them sit at room temperature for about 15 minutes before baking.
Customize the Toppings: While salted caramel and vanilla ice cream are classic pairings, try a drizzle of honey, maple syrup, or a dusting of powdered sugar for an extra layer of sweetness.
How to Store Toasted Pecan Croissant Bread Puddings for Two:
Room Temperature (Short-Term): If you plan to serve the bread puddings within a few hours, you can keep them covered at room temperature for up to 2 hours. However, they are best enjoyed warm.
Refrigerator (Best for Leftovers): Store any leftover bread puddings in an airtight container or tightly covered in the ramekins for up to 3 days in the refrigerator. Reheat before serving.
Freezer (For Longer Storage): Allow the bread puddings to cool completely, then wrap each ramekin tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months.
Reheating from the Fridge: To reheat, bake in a 325°F oven for 10–15 minutes until warmed through, or microwave in 30-second intervals until heated to your liking.
Reheating from Frozen: Thaw in the refrigerator overnight, then reheat in a 325°F oven for 15–20 minutes or until warmed through. Microwaving may cause the texture to become too soft.
Make-Ahead Tip: You can assemble the puddings ahead of time and refrigerate them unbaked for up to 12 hours. Let them sit at room temperature for 15 minutes before baking as directed.
Serving Suggestion After Storage: If reheating, serve immediately with a fresh drizzle of homemade salted caramel and a scoop of vanilla ice cream to bring back the just-baked experience.
FAQs:
Q: Can I use fresh croissants, or should they be slightly stale?
A: Slightly stale croissants work best because they absorb the vanilla bean custard mixture without becoming too soggy. If using fresh croissants, let them sit out for a few hours or lightly toast them before assembling.
Q: How do I get the pecan layer to caramelize properly?
A: Make sure the pecan mixture is evenly spread on the bottom and middle layers of the ramekins. The natural sugars and butter will caramelize as they bake, creating a golden, slightly crunchy texture when inverted.
Q: Can I make this recipe ahead of time?
A: Yes! You can assemble the bread puddings and refrigerate them unbaked for up to 12 hours. Let them sit at room temperature for about 15 minutes before baking.
Q: Can I use a different type of nut instead of pecans?
A: Absolutely! Walnuts, almonds, or hazelnuts all work well in this recipe. You can also omit the nuts if preferred.
Q: How do I prevent my bread pudding from becoming too soggy?
A: Make sure to use the right croissant-to-custard ratio. If the custard mixture seems excessive, let the croissants soak for a few minutes before assembling and drain any extra liquid before baking.
Q: How do I know when the bread pudding is done baking?
A: The puddings should be golden and set on top, and a knife inserted in the center should come out clean with just a slight wobble. Overbaking can dry them out, so keep an eye on them near the end of the bake time.
Q: Can I make this recipe in a larger baking dish instead of individual ramekins?
A: Yes! You can double the recipe and bake it in an 8x8-inch baking dish or 9” springform pan at the same temperature. You may need to extend the bake time by 10–15 minutes until fully set.
Q: What’s the best way to serve these bread puddings?
A: Invert them onto a plate so the caramelized pecan layer is on top, then serve warm with a scoop of vanilla ice cream and a drizzle of homemade salted caramel for the ultimate dessert experience.
Q: How should I store leftovers?
A: Store any leftovers covered in the fridge for up to 3 days. Reheat in the oven at 325°F for 10–15 minutes or in the microwave in 30-second intervals until warmed through.
Q: Can I freeze the bread puddings?
A: Yes! Once cooled, wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven for the best texture.
Check out my other bread pudding recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these toasted coconut pecan bread puddings for two. Happy baking!
