Croissant Bread Pudding
makes one 9x13 in pan9-10 small day old croissants (I used "croissant pinwheels", which is why they circles and not crescents)
2 C heavy cream
2 C half-and-half
1 C sugar
2 t cinnamon
1 t vanilla extract
- Preheat the oven to 350°. Cut the croissants horizontally and layer in the baking dish.
- In a medium sauce pan, bring the heavy cream, half-and-half, salt, and cinnamon to a simmer. Meanwhile in a large bowl, whisk together eggs, vanilla, and sugar. Once the heavy cream mixture is at a simmer, slowly pour it into the egg mixture, whisking constantly. Don't let the eggs curdle.
- Once combined, pour mixture over the croissants and let the croissants soak up the liquid.
- Fill a bread pan with boiling water and place on the bottom rack of the oven. Place the croissants on the middle rack. Bake for 40-45 minutes, or until set. Let cool a few minutes and serve warm. If a dessert, serve with vanilla ice cream. If a brunch item, serve with fruit on the side.