How to Make Bread Pudding with Croissants

Got a leftover bag of croissants from Sunday's brunch? Try making this fabulous bread pudding for a scrumptious dessert the following week. Day old croissants are just right for this recipe, because the slightly stiffer bread holds its texture better during the baking process.

Things You'll Need

• 3 large eggs
• 8 large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 tsp. vanilla
• 9-by-13 inch glass baking dish
• ½ tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. allspice
• 6 day old croissants, sliced horizontally
• 1 cup golden raisins

Instructions

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together eggs, egg yolks, half-and-half, sugar and vanilla, and set the egg mixture aside.

2. Slice the croissants in half horizontally, then butter a 9-by-13 inch glass baking dish.

3. Layer the croissant bottoms in the baking dish, then add the raisins. Finish with a layer of the croissant tops. Keeping the raisins in the middle makes sure they don't burn during baking.

4. Pour the egg mixture over the croissants and allow to soak for 10 minutes. Place the baking dish in a larger one filled with 1-inch of hot water, and cover the whole thing 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.

5. Bake for 45 minutes, then remove foil and bake for another 40 to 45 more minutes, or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving warm or at room temperature.