Katie Brown | Colette’s Bread Pudding

Ingredients

• 4-5 large croissants, dried and cubed (approximately 4-1/2 cups when curbed)
• 1 tablespoon butter
• 1 cup nuts, toasted (I prefer hazelnuts or almonds, but this is the cook’s preference)
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla or almond extract (cook’s preference)
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg