We love bread pudding, especially my husband. I had never made it before we got married. I saw Paula Deen make this on one of her shows this year and decided that I had to make it. She made it with a whiskey sauce and since I don't have alcohol in my home, I made a nice cream sauce to go with it. We loved it! Hope you enjoy it as well.
Preheat the oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking spray.
In a large bowl, lightly beat the eggs. Add the cream, sugar, vanilla, cinnamon, nutmeg, candied fruit mix, and nuts, whisking to combine. Add the cubed croissants, tossing to coat. Spoon the mixture into the prepared baking dish. Let stand at room temperature for 30 minutes.
Bake until the center is set, about 1 hour. Watch your oven so you don't overbake. Cover with aluminum foil to prevent excess browning if necessary. Serve warm or at room temperature with Cream Sauce.
FOR SAUCE: In a medium saucepan, combine the cream and 1/2 cup sugar. Bring to a boil over medium heat. Reduce the heat and simmer.
In a small bowl, combine the 1/4 cup sugar and cornstarch. Add to the simmering cream mixture. Cook until thickened, about 1 minute, stirring constantly. Remove from heat.