Not Your Grandmother's Bread Pudding

3 large croissants cut into 1-inch cubes (about 4 cups)

2 cups whole milk

3 large eggs, well beaten

¿ cup sugar

1 teaspoon vanilla extract

Heat oven to 325 degrees. Grease bottom of 8-inch square baking pan.

Spoon croissant cubes evenly in baking pan. Set aside.

In large bowl, whisk together milk, beaten eggs, sugar and vanilla extract until smooth. Slowly pour over cubed croissants. Gently press down on croissant mixture until all cubes are moistened.

Bake 60-65 minutes, just until tester inserted slightly off center comes out clean. Top should be golden brown.

Cool 15 minutes in pan. Serve pudding warm; either plain or with ice cream.

Baker's hint: For a fruity variation, toss ½ cup fresh or frozen blueberries with croissant cubes before adding custard.

Nutrition values per serving: 330 calories, 13 g fat (7 g saturated fat), 44 g carbohydrates, 1 g fiber, 9 g protein, 144 mg cholesterol, 354 mg sodium.