Croissant Bread Pudding

I'm not sure how it came about, but one of the best traditions at my school is "Fat Friday." Every month on the last Friday of the month a grade level group or groups host a school-wide staff breakfast. The expectation is that there is food for more than 100 people to eat - twice. I never bring a lunch on Fat Fridays. I was excited about our grade level hosting "Fat Friday" because it gave me an excuse to make some recipes from the book and not be stuck with the full portions!

This was back in October, but I still remember my frustations and troubles with this recipe. It actually turned out marvelous, but while I was making it I was about ready to give up. I kept thinking of the mantra that I, as a teacher, have used many times with my students - "Read the instructions before you start!" So I figured out while making the pudding that I had to have two pans! And one with water in it?? So one had to bigger than the other, but I just used my biggest pan... then I learned about water displacement and volume and weight of pans+water+pudding and only having two hands...

And yet...

Ta-da! And it tasted delicious. I might've added more sugar than the recipe said. Because, while I struggling with the multiple pan concept and not-reading-the-recipe-ahead-of-time, I stopped and read the blog. She can be taught! I did have to mop up a lot of water off the floor, though.