• Preheat the oven to 350° and spray a 9x13 baking dish or (3) 3 cup baking dishes, with non-stick cooking spray. Set aside.

Bread Pudding Mixture

• Cut croissant bread into 1⁄4 - 1⁄2-inch chunks, and set aside.
• In a large bowl, add eggs, milk, heavy cream, sugar, vanilla extract, orange zest, allspice, and ginger.
• Beat until mixture is thoroughly combined.
• Add bread chunks, white chocolate chips, and dried cranberries to the egg mixture. Fold until all of the bread has been coated.
• Place into the prepared baking dish or dishes.
• Slice butter into small cubes, and randomly place over the top of the bread pudding.
• Bake at 350° if using a 9x13 for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. The bread pudding will still be slightly jiggly.
• Alternatively, if using smaller baking dishes, cook for 40-45 minutes.
• Remove from the oven and let cool for 10 minutes.

White Chocolate Sauce

• While the bread pudding is cooling, in a small bowl add the vanilla and white chocolate chips.
• Heat heavy cream until just boiling then pour over the white chocolate chips, cover with a plate or plastic wrap for 5 minutes.
• Remove cover and stir until all the white chocolate has melted (if mixture does not melt chips all the way, return to microwave for 15 second intervals until melted, or use a double broiler method).
• Drizzle sauce over bread pudding and serve warm