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All I can say is……Sinfully Delish!!!


  • 3 XL whole eggs
  • 8 XL egg yolks
  • 5 cups half & half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants
  • 1 cup raisins


  1. In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar and vanilla.  Set the custard mixture aside.
  2. Slice the croissant in half horizontally.  In a 10 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn.
  3. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
  4. Place the pan in a larger one filled with 1-inch hot water.  Cover the large pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape.
  5. Bake in the oven at 350 degrees Fahrenheit for 45 minutes. Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set.
  6. Remove from the oven and cool slightly.
  7. Serve warm with Bailey’s Irish cream sauce

Bailey’s Irish Cream Sauce


  • 2 cups heavy cream
  • 1/4 cup Irish cream liqueur
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • Water, to dissolve cornstarch
  • 1 teaspoon vanilla extract


  1. Heat heavy cream, Irish cream liqueur, and sugar.
  2. Mix cornstarch with about 1 tablespoon of water.  Stir into the cream mixture and heat until thickened.
  3. Add vanilla.
  4. Serve over bread pudding.


Credits to: Croissant Bread Pudding by Ina Garten; Cream Sauce recipe by Paula Deen.