Croissant Pudding with Pecans and Traffic Jam
Ingredients
4 eggs
2 cups (500 mL) blend
1 cup (250 mL) mascarpone cheese
½ cup (125 mL) powdered sugar
¼ cup (5 mL) maple syrup
2 tsp (10 mL) vanilla
¼ tsp (1 mL) cardamom
¼ tsp (1 mL) cinnamon
8 day-old croissants
¼ cup (50 mL) pecan pieces
½ cup (125 mL) HardyWares Traffic Jam
Directions
Preheat oven to 350°F (180°C), grease a 9x13 pan and line it with parchment paper.
Place eggs, blend, mascarpone, icing sugar, maple syrup, vanilla, cardamom, and cinnamon into a large bowl. Use hand mixers to beat until smooth.
Tear croissants into bite size pieces and place half in the bottom of baking dish. Disperse some of the jam amongst the croissants. Pour half of egg mixture over top and add remaining croissant and jam, top with remaining egg mixture. Cover and refrigerate for 30 minutes. Removed from refrigerator and sprinkle with pecans. Place in oven and bake until golden brown, 30 to 40 minutes. Serve with additional maple syrup if desired.