Orange Croissant Bread Pudding

Preheat oven to 350 degrees F (175 degrees C).

Slice Navel Oranges (3) in half and use a paring knife and spoon to remove flesh and white pith being careful not to tear them. Place orange halves in a casserole dish.

Into a large bowl, zest remaining Navel Oranges (2), and using a citrus juicer, squeeze the juice into a bowl. Add Almond Extract (2 tsp), Kemps Half & Half (sponsored) (2 1/2 cups), Eggs (3), and Maple Syrup (1 cup) and whisk. Toss Croissants (7 cups) pieces with mixture and let soak for 10 minutes.

Carefully scoop croissant mixture and fill orange halves. Sprinkle with Ground Cinnamon (2 tsp) and Granulated Sugar (4 Tbsp). Bake for 30 minutes or until cooked through, being careful not to burn. If bread puddings start to brown early, cover with foil and continue baking.

Allow to cool for a few minutes before serving. Garnish with more zest if desired.