Chocolate Croissant and Apple Bread Pudding | RICARDO

Ingredients

• 1 1/2 cups (375 ml) milk
• 1/2 cup (125 ml) 35% cream
• 3 eggs, lightly beaten
• 1/2 cup (125 ml) sugar
• 1/2 teaspoon (2.5 ml) vanilla extract
• 6 stale chocolate croissants, cut into 1-inch (2.5-cm) thick slices
• 1 unpeeled Cortland apple, cut into thin wedges
• 2 tablespoons (30 ml) brown sugar