Croissant bread pudding

Ingredient:
3 extra large eggs
7 extra large yolks
4 cups half-and-half
1 cups sugar
1 tsp pure vanilla extract
6 plain croissants
preferably stale sliced horizontally
1 cup raisins

Description:
350°F
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar and vanilla.
• Set the custard mixture aside.
• In a 10”x15”x2½” baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown sides up), being sure the rasins are between the layers of croissants or they will burn while baking and taste bitter.
• Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water creating a bain-marie.
• Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding.
• Cut a few hols in the foil to allow steam to escape.
• Bake for 45 minutes.
• Uncover and bake for a further 40-45 minutes or until the pudding puffs up and the custard is set.
• Remove from the oven and cool slightly. Serve warm or at room temp.

Alternate version:
Add ½ tsp of ground cinnamon to the custard mix.
Omit raisins, and substitute a layer of white chocolate chips/pieces.
Cut half-and-half down to 3½ c and add 1 c Baileys; omit raisins and drizzle chocolate syrup in between layers

PLEASE NOTE.................
IF YOU WISH TO BUY EGGS PLEASE RESERVE YOUR DOZEN IN ADVANCE (BEFORE STOPPING BY) WE SELL OUT RATHER FAST.

RESERVE YOUR EGGS