The Breads

4 croissants
4 banana-nut muffin
4 cheese danishes
½ loaf cinnamon raisin bread, sliced
¼ cup chocolate chips
2 Tbsp. butter, softened

Pre-heat oven to 350°. Butter 13x9 inch baking dish. Line with wax paper. Butter wax paper. Gently press cinnamon raisin bread slices against sides of pan. Cut remaining croissants, muffins, danishes and bread into ½" pieces. Combine with chocolate chips. Place in dish.

Vanilla Custard

2 cups heavy cream
1 vanilla bean, split
½ cup sugar
4 large whole eggs
2 egg yolks
¼ cup pecan pieces

In heavy saucepan bring heavy cream and vanilla to boil. Remove pan from heat. In heat proof bowl whisk together sugar, eggs, and egg yolks to creamy ribbon stage. Whisk in hot cream mixture in steady stream. Pour custard through fine sieve onto the bread pieces in bottom of cake pan. Sprinkle with pecan pieces. Place baking dish in larger pan. Add enough water to larger pan to reach half way up side of baking dish. Bake pudding for 45 to 50 minutes or until custard is set. Custard is done when paring knife inserted in center comes out clean. Remove from oven. Cool on rack.

Grand Mariner Crème Anglaise

½ cup Grand Marnier
¾ cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 vanilla bean, split

Whisk sugar and egg yolks in heavy saucepan over medium heat until bright yellow. Stir in one cup of milk. Combine egg mixture with heavy cream, remaining milk and vanilla bean. Stir constantly. Bring mixture to 180°. Do not boil. Strain through fine sieve.

Return vanilla bean to mixture. Cool. Add grand marnier when cool.

Presentation

Run thin knife around sides of dish to unmold. Dip dish into bowl of hot water 15 seconds. Place large plate over baking dish. Invert pudding onto plate. Peel off wax paper. Cut pudding into portions. Serve at room temperature with grand marnier crème anglaise