CROISSANT BREAD PUDDING

CROISSANT BREAD PUDDING image

Number Of Ingredients 7

Previous Next

3 XLG EGGS
8 XLG EGG YOLKS
5 CUPS HALF AND HALF
1 1/2 C. SUGAR
1 1/2 TSP VANILLA EXTRACT
6 CROISSANTS, STALE & SLICED HORIZANTALLY
1 C. RAISINS

Steps:

HEAT OVEN TO 350* WHISK THE WHOLE EGGS, EGG YOLKS, HALF AND HALF, SGAR AND VANILLA. SET THE CUSTARD MIXTURE ASIDE. SLICE THE CROISSANTS IN HALF. IN A 10 x 15 BY 2 1/2 IN OVAL BAKING DISH, DISTRIBUTE THE BOTTOMS OF THE SLICED CROISSANTS, THEN ADD THE RAISINS, THE TOPS OF THE CROISSANTS,(BROWN SIDE UP), BEING SURE THE RAISINS ARE BETWEEN THE LAYERS OF BREAD OR THEY WILL BURN WHILE BAKING. POUR THE CUSTARD OVER THE BREAD AND ALLOW TO SOAK FOR 10 MINUTES, PRESSING DOWN GENTLY. PLACE THE PAN IN A LARGER ONE FILLED WITH 1-INCH OF HOT WATER. COVER THE LARGER PAN W. FOIL, TENTING IT SO IT DOESN'T TOUCH THE PUDDING. CUT A FEW HOLES IN THE FOIL TO ALLOW STEAM TO ESCAPE. BAKE FOR 45 MINUTES. UNCOVER AND BAKE FOR 40 TO 45 MINUTES MORE UNTIL PUDDING PUFFS UP AND THE CUSTARD IS SET. REMOVE FROM OVEN AND COOL SLIGHTLY. SERVE WARM OR AT ROOM TEMP.