Croissant Bread Pudding
9 ingredients
4 steps
Ingredients
- 6 Stale Croissants
- Butter (as Needed For Buttering The Croissants And Dish)
- 2 cups Whipping Cream
- 2 cups Milk
- 2 cups Sugar
- 3 Eggs
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoons Salt
Directions
-
1Cut each croissant in half (sandwich style), butter both sides and put the croissants back together. Then cut each croissant into thirds.
-
2Butter a large baking dish (I use a 9x9 square, deep dish as seen in photo but you can use whatever pan you normally would for bread pudding) and layer in the croissants.
-
3Whisk together the rest of the ingredients in a mixing bowl, and pour it over the croissants. Let it sit in the refrigerator for an hour but every 15 minutes push down the croissants with a fork, so they absorb more liquid. Towards the end of the soaking time, preheat oven to 375 F.
-
4Bake in the preheated oven till puffy and golden brown, about an hour.
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