Croissant Bread Pudding

• 3 extra-large eggs and 8 extra-large yolks
• 5 cups of half-and-half
• 1 1/2 cups of sugar
• 1 1/2 tsp of good quality vanilla
• 6 croissants preferably stale (let croissants sit uncovered for a day, if you like).
• Optional:
• Top it with your favorites...
• Bananas Foster
• Vanilla bean ice cream for a really special treat!
• Candied Pecans
• Pieces of Bittersweet Chocolate
• You can make this with chopped pecans and cinnamon...you can make a glaze with rum powdered sugar and milk... like a cinnamon roll.

1. Preheat the oven to 350 degrees
2. Cut croissants cross-wise,
3. Mix eggs and egg yolk, cream, sugar and vanilla
4. to make a custard mixture set aside.
5. In a 10 x 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, put the croissant tops on and cover the croissants with the custard mixture and press gently and allow to soak for 10 minutes.
6. Place the croissant pan in a larger pan filled with 1-inch of hot water. Cover the croissant pan with foil - tent so that foil doesn't rest on bread pudding. Slit the top of the foil to allow the steam to escape. Bake 45 minutes covered. Uncover and bake an additional 40-45 minutes until custard is set.

eggs, sugar, vanilla, bananas foster, vanilla bean ice cream, pecans, bittersweet chocolate, pecans

Taken from www.epicurious.com/recipes/member/views/croissant-bread-pudding-51661201 (may not work)