Vacation Scrapbook

Bread Pudding Ingredients

• 3 lbs. day-old croissants, torn into 1 inch pieces
• 9 oz. dried cranberries
• 4 cups heavy cream
• 1.5 cups whole milk
• 1 cup + 1 tablesoppon brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 12 oz. dark chocolate chips

Caramel Sauce Ingredients

• 2 cups water
• 3 cups sugar
• 1/8 teaspoon crème of tartar
• ¼ cup corn syrup
• 3 cups cranberry juice
• 1 teaspoon salt

Salted Pecan Toffee Ingredients

• 2 cups granulated sugar
• 2 cups toasted, unsalted pecans
• 1 lbs. unsalted butter
• 1 cup corn syrup
• 2 tablespoon kosher salt

Bread Pudding Preparation

In large mixing bowl, add croissant pieces, chocolate chips and dried cranberries. Set the bowl aside. In another large bowl, add cream, milk, both sugars, eggs, vanilla extract and salt. Mix thoroughly to incorporate the ingredients fully. Pour milk and cream mixture over the dried croissants and chocolate. Allow custard to fully soak into the dried croissants. This process may take up to an hour. In the meantime, mix bread pudding to fully saturate the mixture. When the custard has been fully incorporated into the croissants, spray your baking dish with vegetable spray and pour the custard in. Sprinkle 1 tablespoon of brown sugar over top of the bread pudding and bake in a 350 degree oven for 8 minutes. Rotate the dish and bake an additional 8 minutes. Pull form the oven and allow to cool slightly.

Caramel Sauce Preparation

Place all ingredients, except the cranberry juice, in a medium saucepan over medium heat. Bring mixture to a simmer and cook until it registers 230 degrees on a candy thermometer. When you have reached your desired temperature, turn off the heat and add the cranberry juice. Slowly whisk the cranberry juice into the caramel. BE VERY CAREFUL! THE HOT CARAMEL MIXTURE MIGHT BUBBLE OVER! When the caramel is at room temperature, transfer it to a more proper container.

Salted Pecan Toffee Preparation

In medium saucepan, add all of the ingredients except the pecans. Heat mixture over low heat and use a rubber spatula to slowly stir. When the mixture is completely homogenous turn the heat to medium and continue cooking until the toffee reaches 265 degrees. When the proper temperature is reached turn off the heat and add pecans. Stir to incorporate. Pour the mixture onto a baking mat and allow to cool completely. When the toffee is cool, put the toffee in food processor and blend to a course mill. Store in an airtight container.

Assemble and enjoy!