Yes everyone, I made this Bread pudding alone, NO help from Jeff! Now I know it doesn't really look like a wonderful treat but it is I promise. I made it for Easter and it was a hit. It's not exactly low in fat but it is way easy to make and yummy as can be! I didn't put the raisins in it cause I don't really like them in desserts. It kind of tastes a bit like rice pudding but we all liked it better. My fabulous mom- in-law gave me the recipe. Thanks Sandy! If anyone would like to try this, here is how to make it...
BREAD PUDDING
3 extra large whole eggs
8 extra large egg yolks
5 cups half and half
1 1/2 cup sugar
1 1/2 tsps pure vanilla extract
6 croissants
1 cup raisins
Preheat the oven to 350 degrees
In a medium bowl, whisk together the whole eggs, yolks, half and half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15x 2 1/2 inch oval baking dish ( i just used a glass 9 x 13), disribute 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. ( Even though I didn't use raisins I still cut the croissants so it would obsorb the custard better.) 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 an inch of hot water. Cover the larger pan with aluminum foil, tending 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.