3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
2 teaspoons pure vanilla extract
6-8 large croissants or 12 small ones, preferably stale
1 cup raisins (or substitute other fruits like apricots, raspberries, blueberries, etc.)
1/2 teaspoon cinnamon
Amaretto Sauce (see below)
Preheat 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 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants; add the raisins, a sprinkle of cinnamon and then top with the tops of the croissants. Pour the custard over the croissants and sprinkle with more cinnamon. Allow the custard to soak into the croissants for about one hour in the refrigerator, pressing it down gently a couple of times.
Place the pan in a larger one filled with an inch of hot water – this is easiest to do by placing the croissant bread pudding dish inside a roasting pan, 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. Sit the roasting pan on the oven rack, lift the corner of the foil, carefully add the hot water and replace the foil. Carefully push the rack back into the oven and bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the custard is set and the pudding is golden and puffy. Remove from the oven and cool slightly. May be served warm or refrigerated with the Amaretto Sauce.
AMARETTO SAUCE for BREAD PUDDING
1 cup sugar
1 cup milk
1/2 cup amaretto
1 stick butter
1/2 teaspoon vanilla
1 egg
Mix first four ingredients in top of a double boiler until sugar is dissolved. Removed from double boiler. Beat egg with vanilla and temper with small amount of the sugar mixture. Add tempered egg mixture to sugar mixture and return to double boiler, stirring until mixture is thickened. Serve with bread pudding.
