Croissant Strawberry Pudding

• 13 cup strawberry jam
• 4 medium plain croissants, halved (stale is OK)
• 6 egg yolks, large
• 3 large eggs
• 3 cups half-and-half
• 12 cup granulated sugar
• 13 cup strawberry ice cream topping
• icing sugar, for dusting (confectioner's)

1. Spread jam onto cut side of each croissant piece.
2. Cut each half into 3 pieces& place, jam side up, into a greased 9 x 13 ovenproof casserole dish.
3. Beat next 5 ingredients in a large bowl until well combined; pour over croissants.
4. Place casserole dish into a large roasting pan& let stand for 15 minutes.
5. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the casserole dish.
6. Bake in a preheated 325F oven for about 1 hour or until set.
7. Remove from roasting pan& let stand for about 15 minutes to cool slightly.
8. Dust with icing sugar just before serving.

strawberry jam, croissants, egg yolks, eggs, sugar, strawberry ice cream topping, icing sugar

Taken from www.food.com/recipe/croissant-strawberry-pudding-83452 (may not work)