INGREDIENTS

Bread Puddings:

• 1 3/4 cup milk
• 3 large eggs, lightly beaten
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 5 day-old croissants cut into 1-inch pieces
• 1/3 cup dried cranberries

Chocolate Sauce: 

• 2 ounces semi-sweet chocolate, finely chopped
• 6 tablespoons heavy cream
• 2 teaspoons unsalted butter
• 1 teaspoon corn syrup

Caramel Sauce: 

• 1/3 cup sugar
• 3 tablespoons water
• 6 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350°F. Coat 4 (8-ounce) ramekins with cooking spray. 

2. Combine the milk, eggs, sugar, vanilla extract and cinnamon in a large bowl; whisking until the sugar dissolves. Stir in the croissants and cranberries; mix well and let stand at room temperature 30 minutes or covered in the refrigerator overnight. 

3. Meanwhile, make the sauces. For the chocolate sauce, combine the chocolate, heavy cream, butter and corn syrup in a small saucepan over medium heat. Cook, stirring until the chocolate melts and the mixture is smooth, about 2-3 minutes. Transfer to a bowl. 

4. For the caramel sauce, combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar, and cook until the sugar turns a golden amber, about 6-7 minutes. Remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract until the mixture is smooth. 

4. Transfer the croissant mixture from the bowl to the ramekins. Divide any remaining custard evenly among the four. Place ramekins on a baking sheet and bake until the bread puddings are puffed, golden on top and the custard has set, about 40-42 minutes. Remove from the oven and let cool 5 minutes. Remove each bread pudding from the ramekin and set on a dessert plate. Spoon sauces over the top to serve.