My father-in-law gave me a dozen croissants that I threw in the freezer for future use. This is what I used them for... bread pudding. This is a Bon Appetit recipe I found. It's easy and turns out beautifully.
Apricot Bread Pudding-
1 C Grand Marnier or an apricot liquor
5 C whipping cream ( I used 4C and 1C milk)
6 large eggs
1Tbsp vanilla extract
1/2tsp grated nutmeg
8 croissants cubed
1C dried apricots, diced
Simmer the Grand Marnier and 1/4C water in a saucepan for 5 minutes..cool completely.
Whisk the Grand Mariner and water mixture, cream, eggs,sugar, vanilla and nutmeg in a large bowl to blend. Place the croissant pieces in a 9X13 inch glass baking dish (sprayed with cooking spray) add the apricots and toss to combine. Pour the custard over the croissant/apricot mixture. Press down gently with a spatula so all the croissant pieces are evenly covered. Let stand for 20 minutes.
Preheat oven to 350 degrees. Cover the baking dish with foil. Place the baking dish in a larger roasting pan. Add hot water to pan to come up about an inch up the sides of the baking dish. Bake 1 hour.
Remove the foil and continue to bake until the bread pudding is golden brown on top and firm to the touch. Cool slightly then remove from the water bath; cool slightly. Drizzle with caramel sauce, serve warm... though I found I like it better cold.
3/4 C sugar
1/4C light corn syrup
Stir sauce over low heat until any caramel bits dissolve and sauce is smooth..this may take a while. Can be made a day ahead, refrigerated. Rewarm over low heat until just pourable ( or warm in the microwave for a few seconds).