I had a little ladies night at my house this weekend, and made a discovery…

You can make bread pudding out of croissants!!!!!!!!!!!!!!

I love croissants. I love croissants the way Lady Gaga* loves red meat… I want to wrap myself up in a dress made of croissants whilst wearing croissant shoes and rubbing crossiantwiches all over my body.

I reject the notion that croissants are only for leisurely strolls in Paris and morning breakfases (that is not a spelling error…I like to say breakfase with out the ‘t,’ it’s just fun).

I made a dessert out of them, and you should too, cause it’s freakin’ awesome!!!!!!!!!!!!!

I give you croissant bread pudding… you can thank me by sending in pictures of your kick-ass self eating this bad boy… cause when you’re happy, mama’s happy.

What you’ll need:

10 mini croissants (about 8 oz), day old
4 TB butter or margarine, softened
3 cups half and half
1/3 cup sugar
1 1/2 tsp vanilla extract
1/8 tsp salt
4 large eggs, beaten
3 TB maple syrup, to drizzle on top

What to do:

Preheat oven to 350F. Cut the croissants in half lengthwise. Spread one side of each slice with margarine or butter. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.

In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed. Slowly pour the egg mixture over the croissant slices.

Bake 45-50 minutes, until a knife comes out clean. Remove to rack, drizzle lightly with maple syrup.