Croissant Bread Pudding

1. 1

   Cut each croissant in half (sandwich style), butter both sides and put the croissants back together. Then cut each croissant into thirds.

2. 2

   Butter a large baking dish (I use a 9x9 square, deep dish as seen in photo but you can use whatever pan you normally would for bread pudding) and layer in the croissants.

3. 3

   Whisk together the rest of the ingredients in a mixing bowl, and pour it over the croissants. Let it sit in the refrigerator for an hour but every 15 minutes push down the croissants with a fork, so they absorb more liquid. Towards the end of the soaking time, preheat oven to 375 F.

4. 4

   Bake in the preheated oven till puffy and golden brown, about an hour.

No additional tips available.