Kneaders Butter Croissants meet rich egg custard in our Croissant Bread Pudding recipe! Adapt this recipe to your liking with your favorite fresh berries, top with whip cream or a drizzle of Kneaders Caramel Sauce. Enjoy fresh out of the oven for a sweet breakfast treat or have as a buttery decadent dessert!

Ingredients:

• 6 Kneaders Butter Croissants
• 2 cups of half and half
• 1 cup sugar
• ½ teaspoon vanilla extract
• 3 eggs
• 1 cup raspberries fresh
• ½ cup blueberries fresh

Instructions:

1. Butter a 9” x 9” baking dish or spray with cooking oil.
2. Preheat oven to 350°
3. Cut croissants into cubed-sized pieces and set aside.
4. In a large mixing bowl, add half and half, sugar, vanilla extra and eggs. Whisk to combine.
5. Place ½ the croissants in a baking dish and top with half of the fruit, creating a first layer. Next, place what’s left of the croissants and fruit on top of that first layer.
6. Pour your liquid mixture over the cubed-croissants and fruit. Set aside and allow the dish to rest for 30 minutes or refrigerate overnight.
7. Bake for 30-40 minutes or until the croissants are lightly browned on top and there is bubbling around the edges.
8. Serve immediately and enjoy!