RECIPE INSTRUCTIONS:

1. Preheat oven to 350°F. 
2. Butter a 9×13” pan using real butter. 
3. Place cut croissant pieces in the pan, covering the bottom. 
4. Drizzle 2 oz. of melted butter evenly over the croissant pieces. 
5. Cook in oven until brown – approximately four minutes. 
6. Remove from oven. 
7. Warm 1 quart of half and half—make sure not to boil! 
8. Pour warm half and half over 4 oz. white chocolate in a bowl.  Whisk until smooth. 
9. Thoroughly stir 6 1/2 oz. of granulated sugar. 
10. Add 1 T of vanilla extract. Whisk in eggs. 
11. Pour the white chocolate mixture over the croissant pieces. 
12. Allow to soak for 10 minutes. 
13. Shave the remaining 4 oz. of white chocolate and stir into the mixture. 
14. Dot top with 2 oz. of cold butter. 
15. Cover with foil. 
16. Bake in a bain-marie (double boiler) at 350°F for 1 hour.

Two Optional Sauces

Bailey’s Irish Cream Sauce 

Ingredient List:

• 8 oz. heavy cream 
• 2 oz. Bailey’s Irish Cream
• 8 oz. white chocolate, chopped

Recipe Instructions:

1. Boil 8 oz. of heavy cream.
2. Pour over chopped white chocolate.  Stir until smooth. 
3. Stir in 2 oz. of Bailey’s Irish Cream. 

Rum Caramel Sauce 

Ingredient List:

• 4 oz. granulated sugar 
• 4 oz. heavy cream at room temperature 
• 1 T cold butter, cut up 
• 1 tsp. vanilla extract 
• 1 tsp. white rum

Recipe Instructions:

1. Cook 4 oz. granulated sugar in a dry pan on the stove over high heat until it begins to brown to a caramel color. 
2. Add 4 oz. of heavy cream. Stir until smooth. 
3. Add butter pieces. Stir until smooth. 
4. Add 1 tsp. vanilla extract and 1 tsp. of white rum.