Well Made by Kiley

Preheat the oven to 350F. Grease 2, 14oz ramekins or 4, 8oz ramekins with butter, then line the bottoms w/ parchment paper (I like to use a ramekin to trace circles on a piece of parchment paper & cut). Place onto a baking sheet; set aside.

Prepare toasted pecan mixture. In a small bowl, mix together the chopped pecans, brown sugar, melted butter, cinnamon & salt. Stir to combine.

Divide a little over half of the pecan mixture evenly among the ramekins; pressing into the bottom of each (reserve rest for filling).

Make custard. In a medium bowl, whisk together the milk, heavy cream, melted butter, sugar, salt, vanilla, cinnamon & eggs until well combined. Set aside.

Cut the croissant into 1” cubes. Then, divide half of the croissant pieces among the ramekins, placing them in the bottom.

Divide the remaining pecan mixture evenly among the ramekins by sprinkling it over the first layer of croissants. Finish by evenly distributing the remaining croissant pieces among the ramekins & pressing evenly on top of the filling.

Divide the custard evenly by pouring it over the ramekins; gently pressing down. Allow to rest for 10-15 mins.

For 8oz ramekins, bake at 350F for 25-30 mins.

For 14oz ramekins, bake at 350F for 35-40 mins, until the tops are golden & set. Remove & rest for 5-10 mins.

Invert the bread puddings onto plates & serve warm with vanilla ice cream & salted caramel.

Enjoy!