barefoot bloggers ~ croissant bread pudding

This weeks Barefoot Bloggers recipe was a new experience for me. I have never been a fan of bread pudding so when Peggy@Pantry Revisited chose this recipe I was a little nervous. I should have had more faith in Ina and her recipes. Once again I was happy with the outcome. This desert was rich and creamy, with a lovely vanilla custard base combined with the tartness of the Craisins I had used instead of raisins.
I served it with a small dollop of real whipped cream and a strong cup of coffee. It was the perfect ending to a cold and rainy afternoon.
Bon Appetite!
Croissant Bread Pudding
recipe from Ina Garten

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins (I used Craisins)

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 1/2-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.