Hey guys, it’s Kayla Waller with Waller Adventures, and in this video I’m making my go-to Christmas croissant bread pudding for our family Christmas at Bobby’s house. The funny part is it’s not technically a “Christmas” recipe—this one comes from the Food to Die For cookbook by Amy Bruni (yep, the paranormal investigator from Kindred Spirits/Ghost Hunters). The recipe is tied to the Myrtles Plantation in St. Francisville, Louisiana, which is really cool if you’re into hidden history like I am, so I had to give it a try. I walk you through how I prep the dish, tear up 8–10 croissants (stale is best, but I’ve used fresh too), and mix up the custard with eggs, heavy cream, milk, sugar, vanilla, and salt. I also share the little tweaks I make—like cutting the cream and sugar down a bit, using Lactaid/almond milk, and only using one stick of butter since these are butter croissants. For the “Christmy” version, I add cinnamon and hit the top with Cinnamon Toast Crunch dust after it bakes. After baking at 325 for about 45 minutes, it came out golden and crispy—and it was a hit. My aunt said it felt like a warm hug, and even my grandma (who used to hate old-school gunky bread pudding) loved this one. It’s sweet, cozy, and honestly one of my top desserts—great as dessert or with coffee the next morning.