Ingredients:
12 slices raisin nut bread
1/2 cup butter, room temperature
2 butter croissants, sliced lengthwise — into 1/4″ slices
6 large eggs
1 cup sugar
1/8 teaspoon sugar
1 tablespoon vanilla extract
4 cups light cream or 4 cups half-and-half
1/2 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1/8 teaspoon sugar
Directions:
Preheat oven to 325 degrees. Butter sides and bottom of 13×9″ baking pan.
Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
Add sugar and vanilla and beat at med. speed until thoroughly combined.
reduce speed to low and add cream; mix until smooth.
Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding.
Fill a baking pan larger than the 13×9″ bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath.
Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
Cool to room temperature. refrigerate for 2 hours or until firm.
Servings: 12
Time preparation: 15 min.
Time total: 65 min.