Bread Pudding

courtesy of the Grand America

1 cup whole eggs, whisked (4 large eggs)
1 cup sugar
1 cinnamon stick
3 cups heavy cream
1 Tbsp. vanilla extract
12 ounces-16 ounces of croissants or other soft bread

Whisk the eggs very well, heat the cream with the sugar, cinnamon stick and vanilla extract.  Heat until hot, but not simmering. Add the eggs whisk and strain. Break up the bread into small pieces. Pour the custard over the bread, mix very well, and let the bread soak the custard for a little bit. Put into a baking dish, cover with foil.  Bake at 400 degrees F. for about an hour (more or less) in a bath-marie. When done take foil off and broil to get a nice brown color. Add caramel sauce on top.

**Caramel Sauce

1/2  cup sugar
1/2 cup brown sugar
2 Tbsp. flour
1 cup whipping cream
1/4 cup butter
2 Tbsp. vanilla extract

Bring to a boil for 3 minutes then remove from heat and add butter and vanilla.  Spoon over bread pudding.

***I used eggnog for my custard, the bread pudding was an excellent dessert for our "Christmas Eve Dinner" very festive. Huge success!!!