Croissant Bread Pudding
original recipe: http://www.honeyandbutter.com/bread/croissant-bread-pudding
- 10 mini croissants (about 8 oz), day old
- 4 TB butter or margarine, softened
- 3 cups half and half
- 1/3 cup sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 4 large eggs, beaten
- 3 TB maple syrup, to drizzle on top
Preheat oven to 350F. Cut the croissants in half lengthwise. Spread one side of each slice with margarine or butter. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.
In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed. Slowly pour the egg mixture over the croissant slices.
Bake 45-50 minutes, until a knife comes out clean. Remove to rack, drizzle lightly with maple syrup.