Croissant Bread Pudding with Champagne Zabaglione

Cut up croissants into 1 inch squares and place them on a sheet pan and place in the oven on 350° for 10-12 minutes or until golden brown.

In the mean time cut the vanilla bean in half long ways and add it to the 2 cups of heavy cream in a pot and scald the mixture on medium-high heat.

Once scalded add to a mixing bowl with 6 egg yolks and 1/2 cup sugar and mix well. Be sure to scrape all the goodness out of the center of the vanilla bean and add to the mixture.

Once the croissants are browned place them in a souffle dish and sprinkle the dried cherries on top.

Next pour in the vanilla bean custard and place souffle dish in a 4 inch half hotel pan. We are cooking this in a water bath. Next pour water in the hotel pan filling half of it.

Next, cover the whole thing with tin foil and place in the oven on 350° for 40-60 minutes.

About 10 minutes before the bread pudding is finished, start making the zabaglione. In a metal bowl on a double boiler on high heat and add in 3 egg yolks, 1/3 cup sugar & champagne. Beat vigorously until thick and foamy. Takes about 8-10 minutes which is perfect because when this is done the bread pudding will be finished as well.

Pour zabaglione over bread pudding and serve hot with whipped cream. Enjoy!