Categories: Dessert

Ingredients

• 3 ex.large eggs
• 8 ex. large egg yolks
• 5 cups half and half
• 1 1/2 cups sugar
• 1 1/2 tsp. vanilla extract
• 6 croissants, preferably stale, sliced horizontally
• 1 cup raisins

Directions

1. Whisk together the whole eggs, egg yolks, half and half, sugar, and vanilla. Set the custard mixture aside.

2. Slice the croissants.

3. Add raisins.

4. Then the tops of croissants, brown side up being sure the raisins are between the layers of croissants or they will burn while baking.

5. Pour the custard over the croissants and allow to soak for 10 minutes,pressing down firmly.

6. Place the pan in a larger one filled with 1 inch of hot water.

7. Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding.

8. Cut a few holes in the foil to allow steam to escape.

9. Bake for 45 minutes.

10. Uncover and bake 40 to 45 minutes or until the pudding puffs up and custard is set.

11. Remove from oven and cool slightly.

12. Serve warm or at room temperature.

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