Ingredients

The following ingredients have 4 Servings
  • 8 cups 1-inch cubes croissants (about 12 regular size)
  • 1 1/2 cups milk
  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla
  • 1 cup coarsely chopped toasted pecans
  • 1 cup caramel topping
  • 1 tablespoon butter
  • 2 tablespoons bourbon
  • Sweetened whipped cream, if desired

Instruction

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place croissant cubes in slow cooker.
  • In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon and vanilla with whisk; stir in pecans, and pour over croissants. Toss to evenly coat.
  • Cover; cook on Low heat setting 1 hour 15 minutes. Carefully remove slow cooker ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 15 minutes or until knife inserted near center comes out clean. Let stand covered 10 minutes.
  • Meanwhile, in small microwavable bowl, mix caramel topping, butter and bourbon. Microwave uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until warm. Serve pudding warm with sauce and whipped cream.