Barefoot Contessa Bread Pudding Recipe

Preheat the oven to 350.

Take a bowl and mix together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set this custard mixture aside.

Slice the croissants in half horizontally.

In a 10 by 15 X 2.5-inch oval baking dish, distribute the bottoms of the sliced croissants; add in the raisins; tops of the croissants (brown side up) and make sure the raisins are between the layers of croissants. Otherwise, they will burn

Pour the custard over the croissants and allow to soak for around 10 minutes, pressing down gently.

Place the pan in a larger one filled with one-inch of hot water.

Cover the larger pan with aluminum foil. Make sure it does not touch the pudding.

Cut a few holes in the foil to allow steam to escape.

Bake for approximately 45 minutes.

Uncover 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.

Serve warm or at room temperature.