Croissant Bread Pudding

1. 1

   Preheat the oven to 350u00b0F. Lightly grease a deep 4 cup casserole dish.

2. 2

   Combine cream and milk in a small saucepan. Bring to a boil over medium heat. Set aside.

3. 3

   In a medium bowl, whisk eggs, sugar and Cointreau together. Add cream mixture in a thin stream, whisking constantly, until combined. Cool slightly.

4. 4

   Dip croissant halves into egg mixture and arrange in dish. Pour remaining mixture into dish. Sprinkle almonds over.

5. 5

   Place dish in a baking pan with enough warm water to come halfway up the sides of the dish. Bake for 35-40 mins, until set and golden. Cool slightly. Dust with powdered sugar to serve.

No additional tips available.