With a few semi-stale croissants and a little orange marmalade plus a few other ingredients, we enjoyed this lovely dessert. And added bonus is the house smelled like heaven while it was baking.
Let's start with the bread pudding and then we'll make the sauce!
4 croissants, split
3/4 cup orange marmalade, divided between the croissants
1 1/4 cups milk
1 cup heavy whipping cream
1/2 cup brown sugar
1 t. orange zest
1/2 t. vanilla extract
1/2 t. ground cinnamon
Spread each croissant bottom with the orange marmalade, replace the tops.
Cut each croissant into 4 pieces, fit closely together into a 9 inch lightly buttered pie dish
In a large bowl, whisk together eggs, milk cream, brown sugar, orange zest, vanilla and cinnamon. Slowly pour mixture over croissants allowing the bread to soak up the liquid. Cover and place in refrigerator for a few hours or overnight.
Remove from fridge about 30 minutes before baking. Preheat oven to 350 degrees. To be on the safe side and to catch any boil overs, place pie plate on a rimmed baking sheet.
Bake uncovered for 45 - 60 minutes until a knife inserted into center comes out clean. Cool on a wire rack for 10 minutes.
Now for the sauce:
1/4 cup orange marmalade
1/4 cup brown sugar
1/4 cup heavy cream
1/4 cup jarred caramel sauce
dash of salt
Bring to a boil over medium heat. Pour a few spoonfuls over each serving of the pudding.