Butter Croissant Bread Pudding with Vanilla Cream Sauce

A great way to end a family meal or a romantic dinner for two.  This bread pudding has all the great aromas and flavors to make you smile as it cooks and while you and your loved ones enjoy it.  A simple and great dessert for winter.

6-8 small butter (plain) croissants, preferably 1-2 days old
2 cups milk
1 heaping tsp cinnamon
4 eggs
1 tsp vanilla extract
3/4 cup super fine sugar
4 Tbsp butter, melted
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees

Roughly shred/chop the croissants and place in 8x8 inch pan or one of similar size.  Poor the melted butter over the croissants and mix in raisins and nuts, leaving majority on top.

In mixing bowl beat eggs.  Add milk, vanilla, cinnamon, sugar and stir well.  Poor over croissants and press down to saturate the bread.  Bake in preheated oven for 45 minutes.

For the Vanilla Sauce:
1/2 cup light brown sugar
1 Tbsp all purpose flour
1 egg
2 Tbsp melted butter
1 1/4 cup whole milk or heavy cream (depending on how rich you want the sauce)
1 pinch salt (1/8 tsp)
1 Tbsp vanilla extract (or more to taste)

Whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.