Croissant Bread Pudding ( Ina Garten )

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Whisk together egg, half and half, sugar, vanilla.

3. 3

   Set aside.

4. 4

   Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.

5. 5

   Pour custard mixture over and push down so the croissants absorb the custard.

6. 6

   Let sit 10 minutes, then press again.

7. 7

   Place in water bath, cover with foil but poke holes so steam can escape.

8. 8

   Bake 45 minutes covered, then uncover and bake an additional 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.