Croissant Bread Pudding - cooking recipe

Ingredients

3/4 cup heavy cream
1/3 cup milk
3 None eggs
1/4 cup brown sugar
2 tbsp Cointreau, Grand Marnier or other orange liqueur
4 None croissants, halved lengthwise
2 tbsp flaked almonds
None None Powdered sugar, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a deep 4 cup casserole dish.
Combine cream and milk in a small saucepan. Bring to a boil over medium heat. Set aside.
In a medium bowl, whisk eggs, sugar and Cointreau together. Add cream mixture in a thin stream, whisking constantly, until combined. Cool slightly.
Dip croissant halves into egg mixture and arrange in dish. Pour remaining mixture into dish. Sprinkle almonds over.
Place dish in a baking pan with enough warm water to come halfway up the sides of the dish. Bake for 35-40 mins, until set and golden. Cool slightly. Dust with powdered sugar to serve.