Bread Pudding

I had a bunch of croissants sitting in my refrigerator & I've been trying to figure out what to do with them. I've never made bread pudding so I decided to try it for the first time with the croissants. I adapted a recipe from allrecipes.com by using the croissants instead of bread. I haven't tried it yet, but my taste tester (Matt) said it was delicious.

Bread Pudding

INGREDIENTS:
3 cups bread cubes (sub: croissants)
4 cups scalded milk
3/4 cup white sugar
1 tablespoon butter
1/2 teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla extract
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
3.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
4.
While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.