Croissant Bread Pudding

Ingredients:

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half & half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions:

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a dutch oven, 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 gently press down to help soak up the liquid. Allow to stand for at least 10 minutes, but preferably overnight so the croissants can fully absorb the custard.
3. Place the lid on the Dutch oven and bake for 30–40 minutes, or until the custard is mostly set.
4. Remove the lid and bake for another 15–20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
5. Let the bread pudding cool for 10–15 minutes before serving. Drizzle with a warm caramel sauce and, if desired, top with a scoop of vanilla ice cream or a dusting of powdered sugar.