Croissant and Honey Bread Pudding with Mock Custard Sauce

Ingredients

3 eggs
¼ cup sugar
4 cups half-and-half
⅓ cup honey
3 tubes of crescent rolls - 24 rolls total or 24 small croissants
16 ounce carton of ricotta cheese
4 tablespoons butter melted

Mock Custard Sauce

1 5.1 ounce box of Vanilla Instant Pudding and Pie Filling - make according to directions on box
1 tablespoon honey

Instructions

If using the crescent rolls open each package, unroll the crescent rolls keeping 2 together in a rectangle shape stacking 2 atop each other ~ see picture ~ and bake according to directions on label. Allow to cool.

For Bread Pudding

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
In a large bowl, whisk 3 eggs, ¼ cup sugar and ⅓ cup honey. Whisk in 4 cups half-and-half.
Cut cooled crescent rolls or croissants into cubes and add to the half-and-half mixture. Let soak for 15 minutes.
Add the ricotta cheese stirring gently.
Add the melted butter, again, stirring gently.
Spread the mixture evenly in baking dish.
Cover with foil and bake for 40 minutes.
Remove foil, increase oven temperature to 425 degree and baking until golden brown, about 15 minutes.
Let cool 15 minutes and serve with mock custard.

Mock Custard

Make vanilla pudding according to directions on box adding 1 tablespoon of honey

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Calories:

Author: Mary Beth