Breakfast (or dessert!)

Prepare croissants:

Cut split croissants in half using a serrated knife; reserve tops.

Cut croissant bottoms into 1- to 2-inch pieces to yield about 8 cups.

Southern Living Croissant Bread Pudding baked and ready to serve

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel

Arrange in an even layer in a buttered 13- x 9-inch (3-quart) baking dish.

Pour about half of egg mixture over croissant pieces.

Pour remaining egg mixture over top.

Southern Living Croissant Bread Pudding ingredients

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Cover with aluminum foil, and let stand at room temperature for 30 minutes.

Preheat oven to 350F.

Bake bread pudding:

Bake, covered, for 45 minutes.

Southern Living Croissant Bread Pudding whisking together the egg mixture

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Uncover and bake until top is golden brown and center is set, 10 to 15 minutes more.

Dust with powdered sugar.

Drizzle with melted ice cream before serving, if desired.

Southern Living Croissant Bread Pudding splitting the croissants in half

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Southern Living Croissant Bread Pudding cutting up the croissants

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Southern Living Croissant Bread Pudding arranging the croissant bottoms in the baking dish

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Southern Living Croissant Bread Pudding pouring half of the egg mixture over the croissant bottoms

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Southern Living Croissant Bread Pudding pouring the rest of the egg mixture over the croissant tops

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee

Southern Living Croissant Bread Pudding after baking ready to serve

Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Keoshia McGhee