Croissant Bread Pudding ( Ina Garten )

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 9
• 3 extra-large eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
• 1 1/2 teaspoons vanilla
• 6 stale plain croissants, sliced open
• 1 cup raisins or 1 cup dried cranberries or 1 cup dried apricot

Recipe

• 1 preheat oven to 350°f.
• 2 whisk together egg, half and half, sugar, vanilla.
• 3 set aside.
• 4 place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
• 5 pour custard mixture over and push down so the croissants absorb the custard.
• 6 let sit 10 minutes, then press again.
• 7 place in water bath, cover with foil but poke holes so steam can escape.
• 8 bake 45 minutes covered, then uncover and bake an additional 45 minutes.