Croissant Bread Pudding (Edit recipe)

For the Bread Pudding

1. Preheat oven to 300°F/150°C. Line a sheet pan with parchment paper or silicone mat and flatly layer cut croissants. Bake for 15-20 minutes or until the pieces are very dry.
2. Meanwhile, in a large mixing bowl whisk together cream, milk, eggs, vanilla, brown sugar, granulated sugar, salt and orange zest until well combined.
3. Place the toasted croissants into a grease 9 x 13-inch baking dish. Pour the custard mixture over the croissants and lightly push down to ensure most of the croissants are submerged in the liquid.
4. Cover with aluminum foil and refrigerate for one hour.
5. Preheat oven to 350°F/177°C.
6. Bake the croissant bread pudding uncovered for 40-50 minutes or until custard is set and the top is golden.
7. Allow to cool slightly. Serve warm topped with the vanilla sauce.

For the Vanilla Sauce

1. In a small saucepan, combine butter and brown sugar over medium heat. Stir until butter is melt and mixture is smooth.
2. Carefully add the heavy cream (it will bubble up) and bring to a simmer. Cook for about 5 minutes, stirring occasionally. Remove from heat and add vanilla.
3. Keep warm or re-warm and pour over croissant bread pudding just before serving.