Croissant Bread Pudding

This is quick! And not too unhealthy . . .

Quick Croissant Bread Pudding

3 Croissants
2 Eggs
1 Egg Yolks
1/3 C Sugar
1 C Milk (2% or Whole)
1 tsp Vanilla Extract
1/8 tsp Freshly Grated Nutmeg
Vegetable Cooking Spray

Preheat oven to 475 degrees, with a rack in the middle.

Place a tea-kettle of water on to boil for a water bath. Cut croissants into 1/2 to 3/4-inch cubes. Put the cubed croissants in a large mixing bowl. ON TO THE . . . the custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, milk, vanilla extract, and a nice bit of fresh nutmeg. Mix in with the bread, make sure and push the puffy croissants down into the wet mix. 

Spray a 6 hole muffin tin with the cooking spray. Spoon the bread mixture gently and evenly into the muffin tins. You'll have some pieces sticking up over the edge of the cups. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Into the very hot oven we go! Now, carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in.

Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center.

These save great too, eat 'em later with ice cream!