Croissant Bread Pudding

I love love love bread pudding, so I was delighted to see this Barefoot Bloggers selection, chosen by Peggy of Pantry Revisited. This is a tasty recipe that’s so easy to prepare. It starts with making the custard mixture. (Be sure to save those egg whites—they can be frozen and used later!) Then stack the croissant halves and raisins—I substituted dried cranberries—and pour the custard mixture over top and allow to soak. The bread pudding bakes in a bain-marie (or water bath), and it comes out of the oven, puffed golden brown and smelling heavenly. The result is a delicious and decadent dessert!

Source: Croissant Bread Pudding, The Barefoot Contessa Cookbook

Ingredients
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 ½ cups sugar
1 ½ teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Directions
Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 ½-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. 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. Cover the larger pan with aluminum foil, tenting the foil 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 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.