Recipe

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

• 1 Preheat oven to 350 degrees F.
• 2 In a medium bowl whisk together the eggs, egg yolks, Half and Half, sugar and vanilla.
• 3 Set custard mixture aside.
• 4 Slice croissant in half horizontally and place bottoms in a 10x15x2 buttered baking dish.
• 5 Add raisins.
• 6 Then add the croissant tops.
• 7 Pour custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• 8 Place pan in a larger pan with an inch of hot water in it.
• 9 Cover the larger pan with foil, tenting the foil so it doesn't touch the custard.
• 10 Cut a few holes in foil to allow steam to escape.
• 11 Bake for 45 minutes.
• 12 Uncover and bake 40 to 45 minutes more OR until pudding puffs up and the custard is set.
• 13 Remove from oven and allow to cool slightly.