13 ounces, or about 12 medium, all-butter croissants, cubed
½ cup roughly chopped pecans
1-21 ounce can Lucky Leaf Premium Peach Pie Filling
For the topping:
¼ cup roughly chopped pecans
2 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon butter, chilled
Heat the oven to 350F and spray either a 9x13-inch baking dish, or 4 6-inch pie plates, with non-stick cooking spray.
In a large bowl combine the melted butter and sugar. Whisk until thoroughly combined and no lumps of sugar remain. Add the eggs, vanilla, and salt and mix until the eggs are well beaten. Stream in the milk while constantly whisking. Set aside.
Add the cubed croissants to the custard mixture and fold to combine. Next add the pie filling and pecans and gently fold to distribute. Spoon the croissant mixture into the prepared pan and set aside.
While the croissants soak prepare the streusel topping. In a small bowl combine the pecans, flour, and sugar until well mixed. Add the butter and, with your fingers, rub it into the flour mixture until it resembles coarse sand.
Evenly spread the streusel evenly over the top of the croissant mixture. Bake for 40 to 50 minutes, or until the pudding is puffed all over and is deeply golden brown with some crispy dark bits. Let the pudding cool for 30 to 40 minutes before serving.
Recipe by Evil Shenanigans at http://evilshenanigans.com/2013/07/peach-pecan-bread-pudding/