Croissant bread pudding

Ingredients:

• 6 croissants, preferably dried out
• 3 very large eggs
• 8 very large egg yolks
• 5 cups of drinking cream 10%
• 1.5 cups of sugar
• 1.5 tsp vanilla extract
• 1 cup raisins

Preparation:

1. Preheat oven to 175°C.
2. In a medium bowl, whisk together the eggs, egg yolks, cream and milk mixture, sugar, and vanilla extract. Set the custard mixture aside. Cut the croissants in half horizontally. Arrange the bottom croissant slices in the bottom of a 25 x 38 x 6 cm oval baking dish, then spread the raisins on top and top with the top croissant slices (crust side up). Make sure all the raisins are between the croissant layers, otherwise they will burn during baking. Pour the custard over the croissants and let it soak in for 10 minutes, pressing gently onto the croissants.
3. Place the croissant pan into a larger pan filled with 2.5 cm of hot water. Cover the larger pan with foil, making sure the foil doesn't touch the pudding. Poke a few holes in the foil to allow steam to escape. Bake for 45 minutes.
4. Uncover and bake for another 40-45 minutes, or until the pudding has risen and the custard has set. Remove from the oven and let cool slightly. Serve warm or at room temperature.