3 extra large
eggs
7 extra large yolks
4½ cups half-and-half
1½ cups sugar
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1½ tsp pure vanilla
extract
6 plain croissants, preferably stale sliced horizontally
1 cup raisins
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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 10x15x2½ 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
doesnt 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
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