Croissant Bread Pudding

This looks incredible! I absolutely love bread puddings. I wish I could leave work right now and go home to make this. The maple syrup seems like the perfect touch at the end. Thanks for sharing! I am definitely making this one!

Ingredients:

• 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

Instructions:

1. Preheat oven to 350F. Cut the croissants in half lengthwise.
2. Spread one side of each slice with margarine or butter.
3. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.
4. In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed.
5. Slowly pour the egg mixture over the croissant slices.
6. Bake 45-50 minutes, until a knife comes out clean.
7. Remove to rack, drizzle lightly with maple syrup.

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