Instructions: * Sliced lengthwise into 1/4-inch slices

Preheat oven to 325F. Butter sides and bottom of 9x13 inch baking pan.

Butter one side of each bread slice and layer in pan alternately with croissants (6 slices of bread, croissant slices, 6 slices of bread).

In a large bowl with an electric mixer set on medium-high speed, beat eggs until slightly thickened, about 5 minutes. Add sugar and vanilla and beat at medium speed until thoroughly combined. Reduce speed to low and add cream; mix until smooth.

Pour egg-cream mixture over bread and croissant slices. The slices will absorb egg-cream mixture slowly, so continue add liquid until all is in pan.

In a small bowl, combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle sugar-spice mixture over the bread pudding.

Fill a baking pan larger than the 9x13 inch bread pudding pan halfway up with hot water. Place in oven. Set bread pudding pan in the water bath. Bake 45-50 minutes or until custard is set. When set, remove bread pudding from the oven, discard water in larger pan. Cool to room temperature. Refrigerate for 2 hours or until firm.

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