Recipe by CookbookCarrie
I saw Ina Garten prepare this on the "Barefoot Contessa" show on Food Network. It is EXCELLENT, but very rich, great for entertaining.
Top Review by elamika
It is easy and amazingly yummy. To lessen the guilt, however, use skim milk (2 cups), two eggs, and 1/2 cup of sugar for about 4 large croissants. You can add any flavoring you want (I use vanilla and almond, and sprinkle sliced almonds on top). The taste will not suffer -- and neither will your behind (not so much, that is).
- 3 extra-large eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1⁄2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
- 1 1⁄2 teaspoons vanilla
- 6 stale plain croissants, sliced open
- 1 cup raisins or 1 cup dried cranberries or 1 cup dried apricot
Directions See How It's Made
- Preheat oven to 350°F.
- Whisk together egg, half and half, sugar, vanilla.
- Set aside.
- Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
- Pour custard mixture over and push down so the croissants absorb the custard.
- Let sit 10 minutes, then press again.
- Place in water bath, cover with foil but poke holes so steam can escape.
- Bake 45 minutes covered, then uncover and bake an additional 45 minutes.