This easy Croissant Bread Pudding is made with buttery, flaky pastry, a luscious custard, and topped with a classic vanilla crème anglaise.
croissants - eggs - cinnamon vanilla - sugar - butter - milk heavy cream
Preheat the oven to 350°F/180°C, and butter the inside of a 9×13 inch baking pan. Chop the croissants into 1-inch bite size pieces. Add them to the prepared 9×13 pan.
In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt.
Pour the mixture over the croissants, and allow to sit for 20 minutes at room temperature to soak up the custard mixture. Or cover and store in the fridge until the next morning/day.
Cover with foil, and bake for 30 minutes covered. Uncover and bake for 10-15 more minutes. Serve with fresh berries and vanilla sauce or dust with powdered sugar.