Chocolate Croissant Bread Pudding

A great way to use up day old chocolate croissants!

2 tablespoons unsalted butter, softened

6 to 7 chocolate croissants

2 cups whole milk

1 1/2 cups heavy cream

7 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon kosher salt

confectioners sugar, for serving

Butter a 9x13 baking dish. Cut all the croissants into 2 inch pieces. Place them evenly over the bottom of the baking dish.

Mix all the wet ingredients with the cinnamon and salt.

Pour the egg mixture all over the croissants. Cover and place in the fridge for at least one hour or overnight.

Preheat oven to 350 degrees and bake for 30 to 40 minutes, until custard is cooked though and bread is brown and puffed.

Dust with confectioners sugar and serve immediately.