Cranberry Croissant Bread Pudding
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Ingredients
| 6 | eggs, lightly beaten | | 2 cups | milk | | 2 cups | cream 10% | | 3/4 cup | granulated sugar | | 2 tsp. | grated orange rind | | 1 tsp. | vanilla | | 6 | lg. croissants (5 3 inch) | | 1 cup | whole berry cranberry sauce |
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Instructions
In large bowl, mix eggs, milk, cream, sugar, orange rind and vanilla; set aside.
Cut croissants into 1 1/4 inch cubes; evenly scatter half in greased 13 x 9 inch glass baking dish. Spoon cranberry sauce evenly over top; scatter with remaining cubes. Gently pour milk mixture over top; let stand for 15 minutes, pressing occasionally. (Make ahead: Cover and refrigerate for up to 12 hours.)
Bake in 350 F. oven for 50 minutes or until puffy and knife inserted in centre comes out clean. Makes 8 to 10 servings.
Canadian Living Holiday Best
Author's Comments
Cranberries and croissants combine in this new style holiday bread pudding.
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