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Preheat the oven to 375F.
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In an oven safe dish, put all the croissants cubes, make sure they fill only half the depth of the pan. Arrange the ear slices and pecans between the croissant pieces.
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In a bowl, whisk the sugar and remaining ingredients to make the custard and pour that over the croissant and pear mixture evenly. Press down the croissants to make sure the custard is evenly distributed.
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Bake the bread pudding for 30 mins until all the custard is absorbed and the pudding had puffed to the top of the dish.
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In the meantime, make the creme anglaise.
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Whisk the egg yolks and sugar in a small pot until it’s well blended and smooth. Then put the pot on the stove over medium heat and add in the heated milk gradually. Whisk gradually as you add the milk, and then keep whisking the creme anglaise until the eggs start to cook.
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Whisk for about 10 minutes until the sauce thickens, then strain the sauce for a smoother texture.
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Add the vanilla and butter to the sauce.
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Drizzle the creme anglaise over the bread pudding, cut up and enjoy!