• Butter, for baking dish
  • 2 large eggs
  • 2/3 cup sugar
  • 2 cups milk
  • ¼ teaspoon salt
  • 2/3 cup whipping cream
  • 4 large croissants
  • Whipped cream (optional, to serve on top)

• Preheat oven to 300°. Lightly butter a small, shallow 2 quart baking dish and set aside • Whisk together eggs, sugar, milk, and salt until combined. Tear croissants in 2-3 pieces and toss in egg mixture to coat. Let sit, turning occasionally, until they have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish and smooth top with a spatula. • Bake until pudding has puffed up and test with a toothpick, 40-50 minutes. Cool at least 10 minutes and serve with whipped cream.