Croissant Bread Pudding

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

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

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.

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