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Ingredientes
- 3 x extra-large whole Large eggs
- 8 x extra-large egg yolks
- 5 c. half-and-half
- 1 1/2 c. sugar
- 1 1/2 tsp pure vanilla extract
- 6 x croissants, preferably stale, sliced horizontally
- 1 c. raisins
Direcciones
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole Large eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mix aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add in the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or possibly they will burn while baking. Pour the custard over the croissants and allow to soak for 10 min, pressing down gently. Place the pan in a larger one filled with 1-inch of warm 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 min. Uncover and bake for 40 to 45 more min or possibly till the pudding puffs up and the custard is set. Remove from the oven and cold slightly. Serve hot or possibly at room temperature.
- Yield: 8 to 10 servingsPrep Time: 10 minutesInactive
- Prep Time: 10 minutesCook Time: 1 hour 30 min
- Difficulty: Easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 534 | |
| Calories from Fat 213 | 40% |
| Total Fat 24.1g | 30% |
| Saturated Fat 14.52g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 299mg | 12% |
| Potassium 390mg | 11% |
| Total Carbs 74.85g | 20% |
| Dietary Fiber 1.6g | 5% |
| Sugars 53.56g | 36% |
| Protein 7.69g | 12% |
