Croissant Bread Pudding…or a reason to get up on a Sunday morning.  Oh my goodness this was such a treat!!  I’m sure Ina meant for it to be eaten as a dessert…what bread pudding isn’t?…but I read earlier in December in a fellow BB member’s post that this would be great served for a brunch since it compares similarly to an overnight French toast.  So when my cousin came to visit for our cookie baking extravaganza  last month, I made this for our Sunday morning breakfast.  And.it.was.awesome.  Just awesome.  My cousin drizzled a little maple syrup on top but I honestly didn’t think it needed anything extra.  I swapped out some of the half-n-half for some vanilla eggnog I had on hand (it’s not a Christmas in our house without it) and added a little extra vanilla extract – changes below  – and halved the recipe since there was just three of us for breakfast.  A half recipe still left us three breakfast servings leftover but nobody complained about eating these leftovers. Although I didn’t make any additional changes to the recipe, I see it as one that is highly adaptable and adding other dried fruit such as cherries or cranberries, walnuts or even crumbled cooked breakfast sausage would make wonderful additions.

Before finishing this post, I have to admit that I wasn’t happy about this choice when I first learned about it because I have never ever been a fan of bread pudding.  But since Ina continues to dazzle me with her recipes, I couldn’t pass this one up just based on some possibly crappy bread pudding I’ve eaten in the past.  So don’t let the term “bread pudding” scare you away from this recipe!!  Many many thanks to Peggy from Pantry Revisited for choosing this fabulous recipe as December’s first.  This will most definitely make an appearance at our next brunch event!