Cranberry Croissant Bread Pudding

Recipe modified. Original recipe from Canadian Living Magazine.

I can't really think of anything better to eat for breakfast. This bread pudding just seems perfect for Christmas morning. In fact, this is the second time I've made it for Christmas day brunch. It might be a good idea to make it the night before, storing it in the refrigerator overnight, and then just baking it in the oven the next morning. If you happen to have any leftovers, do not be dismayed, even the leftovers are scary delicious!

What you'll need

1 bag (375g) Mini croissants (about 24)

1 1/2 cups Dried cranberries

2 cups Whipping cream

1 cup Milk

5 Eggs

1/2 cup Granulated sugar

1 tbsp Vanilla

How to

1.  Grease 13x9-inch glass baking dish (or line with parchment paper); set aside.

2.  Slice 16 of the croissants in half lengthwise; set tops aside. Cube the remaining croissants and bottoms; place in prepared dish. Sprinkle with half the cranberries; stir to combine. 

3.  Arrange croissant tops attractively over surface. Sprinkle with remaining cranberries.

4.  In bowl, whisk together cream, milk, eggs, all but 1 tbsp of the sugar, and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

5.  Using spatula, gently press croissant into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F oven until puffed, about 40 minutes.

6.  Uncover and bake until golden brown, and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving.