3 whole eggs, extra-large
8 egg yolks, extra-large
5 cup half-and-half
1½ cup sugar
1½ tsp pure vanilla extract
6 croissants, preferably stale
1 cup raisins
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 10x15x2½-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.
Sugar: 34g
:
Calcium: 170mg
Calories: 522kcal
Carbohydrates: 63g
Cholesterol: 273mg
Fat: 26g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 353mg
Protein: 11g
Saturated Fat: 14g
Sodium: 239mg
Trans Fat: 1g
Vitamin A: 962IU
Vitamin C: 2mg
