3.5 c croissants, cubed in 1” pieces
5.3 oz milk
5.3 c heavy cream
1/3 c brown sugar
1/3 c sugar
1 egg
1 tsp vanilla
1/3 tsp cinnamon
Spray loaf pan with cooking oil.
Place croissant cubes in bottom of pan.
In medium mixing bowl, whisk all ingredients until well blended. Pour over top of croissants. Cover with foil and refrigerate for one hour.
Preheat oven at 350 degrees f.
Bake uncovered for 35 minutes.
Makes 6 servings.
•For more servings, use 9x13” pan, triple ingredients & bake for 35-45 minutes.
Use same recipe for syrup.
Brown Sugar Syrup
1/2 c butter
3/4 c brown sugar
1/2 c heavy cream
1 tsp baking soda
1 tsp vanilla
In medium sauce pan combine butter, brown sugar and cream. Stir constantly for 2 minutes while at slow boil. Remove from heat Add baking soda and vanilla and stir until combined.
Serve croissant bread pudding hot with warm syrup on top.
For a la mode, add a dollop ice cream.
**For those who love liquor in their syrup, add a shot of rum or bourbon with first 3 ingredients.