• Preheat oven to 350ºF. Slice each croissant in half, as you would for a sandwich. Lay each half flat on a baking sheet. Bake until dry and toasted, about 8-10 minutes.* Allow croissants to cool for 5 minutes.
• Spread the cookie butter onto half of the croissant halves. Top each cookie butter half with a bare half, making a sandwich. Cut each croissant sandwich into 4-5 pieces.

Make the Custard:

• In a large bowl, whisk the sugars, egg yolks, whole egg, vanilla, cinnamon, and salt together until smooth. Stir in the heavy cream and milk until combined.
• Place croissant pieces into a greased 8-inch square baking dish. Pour the custard evenly over the croissants, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least an hour**.

Make the Streusel Topping:

• Preheat the oven to 350ºF. In a medium bowl, stir the butter, flour, brown sugar, crushed cookies, and cinnamon together until combined. Sprinkle streusel topping evenly over the bread pudding.
• Bake in the oven for 35-40 minutes, or until golden and toasty. Allow to cool slightly for 20 minutes.

Make the Ganache:

• Place the white chocolate and cookie butter into a medium bowl.
• Pour the heavy cream into a small saucepan, and heat it up on the stove until it begins to simmer. Immediately pour the hot cream over the white chocolate, and wrap bowl tightly with plastic wrap. Allow to sit for 5 minutes.
• Remove the plastic wrap, and stir the mixture until smooth and creamy.
• To serve, slice/scoop bread pudding into bowls. Drizzle with ganache, and enjoy!