Croissant Bread Pudding

Instructions

1. Prepare the baking dish
   Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Arrange the torn croissant pieces evenly in the prepared dish.
2. Create the custard mixture
   In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugar is dissolved.
3. Combine and soak
   Pour the custard mixture over the croissant pieces, making sure all pieces are saturated. Press down gently to ensure the croissants absorb the liquid. If using raisins, sprinkle them evenly throughout. Let stand for 10 minutes to allow the croissants to soak up the custard.
4. Prepare for baking
   Drizzle the melted butter over the top of the soaked croissants and sprinkle with turbinado sugar for a crispy, caramelized top.
5. Bake to perfection
   Bake in the preheated oven for 40-45 minutes, or until the pudding is set in the center and the top is golden brown. The custard should be set but still slightly jiggly in the center.
6. Rest and serve
   Remove from the oven and let rest for 15 minutes before serving. The pudding can be served warm or at room temperature, with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream if desired.