This recipe is for 20 servings.

 BREAD PUDDING

32 ounces of croissants

2 cups heavy whipping cream

2 cups half & half

2 cups granulated sugar

10 raw eggs

Splash of vanilla

2 sticks of melted butter

Tear croissants into pieces about 2” or smaller and place them in a big baking dish greased with butter. Save top crust of croissants to use as a top crust for the pan of bread pudding. Whisk cream, half & half, sugar, eggs, and vanilla in a bowl. Use a ladle or slowly pour this mixture over croissant pieces and let it soak for 10 minutes. While the mixture is soaking, ladle or slowly pour melted butter over the top of croissant pieces. Bake uncovered in a 350-degree oven for 45 min (check at 35 minutes as ovens vary)

WHITE CHOCOLATE SAUCE

1 cup granulated sugar

1 cup heavy whipping cream

1 stick butter

1 cup white chocolate chips

Heat (medium heat) heavy whipping cream in a heavy-bottomed pot stirring constantly until cream begins to bubble. Once cream bubbles add butter and sugar a little at a time and stir until well blended. Add the white chocolate and stir until smooth. Pour sauce over bread pudding while still warm.

 Refrigerate any leftovers (if there are any).

Recipe portions can be increased or decreased, so you can easily make 4 servings or 50.

BAKER TIPS:

• Leftover cinnamon rolls can be used in place of croissants

• Add inclusions like raisins, nuts, or chocolate chips for flavor and texture

• Garnish servings with fresh berries, nuts or mint