The BEST Croissant Bread Pudding

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 cup Sugar
  • 4 tsp Vanilla

• Bread & Baked Goods

  • 10 cups Croissant rolls

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 2 cups Heavy cream
  • 2 cups Milk

Found on chef-in-training.com

Description

Ingredients

• 10 cups croissant rolls, Cooked, cut into one inch pieces
• 2 cups milk
• 2 cups heavy cream
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 3 teaspoons vanilla
• 1 teaspoon cinnamon
• ½ cup butter
• ¾ cup brown sugar
• ½ cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Directions

• Spray a 9x13 baking dish with cooking spray.
• Place croissant cubes in the bottom of pan.
• In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and cinnamon. Whisk until smooth and well blended. Pour over the top of cubed croissants.
• Cover with foil and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Bake uncovered for 35-40 minutes.
• In medium sauce pan over medium heat, combine butter, brown sugar and buttermilk. Bring to a boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved.
• Remove from heat and baking soda and vanilla.
• Serve over bread pudding.