Tear up 5 croissant rolls into pieces and put in a greased casserole dish.

In a large bowl, or the bowl of a stand mixer, combine the remaining ingredients. Beat from low to high until eggs are completely beaten and your mixture is a very pale orange color.

CAREFULLY pour mixture over the croissant rolls. Save any custard that may not fit in your dish.

Cover the casserole dish and place in the refrigerator for 1 hour. If you have any remaining custard mixture, place that in the refrigerator as well.

After 45 min-hour is up, preheat oven to 350.

Pour any remaining custard over the croissants. Since the croissants have been soaking up the mixture you should now have enough room.

Place in the oven for 50 min.

Check to make sure the custard is set in the middle by wiggling the dish. If the center moves, put back in the oven until set, at 10 min intervals. Mine ended up taking about 1 hour 20 min total; the casserole dish I used was pretty deep. Tent the bread pudding with foil if you don’t want the top to brown any more.