Croissant Bread Pudding

    This is the easiest and best bread pudding recipe I have ever made! 

Ingredients:

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

    Preheat the oven to 350 degrees. In a large bowl, beat the eggs, and begin adding in the half-and-half, sugar, and vanilla extract. Whisk well until all ingredients are well incorporated and set aside.

    

    Slice the croissants in half horizontally and place the bottom halves in a 10 x 15 x 2.5 inch baking dish. Add the raisins on top of the croissants, and then place the top halves over that. This ensures that the raisins are not exposed and will not burn while baking. 

    Pour the custard over the croissants and press down on them, ensuring that the croissants soak up the custard. Allow this to set for 10 minutes while gently pressing down every so often.

    Place this pan in a larger pan filled with 1 inch of hot water, and cover with aluminum foil. Bake for 45 minutes. Take the aluminum foil off and bake for an additional 45 minutes until the croissants being to puff up. 

    Remove from the oven, and allow to cool. Serve with a white chocolate or caramel sauce.

Enjoy!