Croissant Bread Pudding ( Ina Garten )

• extra-large eggs3
• extra-large egg yolks8
• half-and-half↗5 cups
• sugar↗1 1⁄2 cups

  (you can use splenda in place of the sugar in this recipe with no additional changes)

• vanilla↗1 1⁄2 teaspoons
• stale plain croissants↗6

  sliced open

• dried cranberries or dried apricot↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Whisk together egg, half and half, sugar, vanilla.

3. 3

   Set aside.

4. 4

   Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.

5. 5

   Pour custard mixture over and push down so the croissants absorb the custard.

6. 6

   Let sit 10 minutes, then press again.

7. 7

   Place in water bath, cover with foil but poke holes so steam can escape.

8. 8

   Bake 45 minutes covered, then uncover and bake an additional 45 minutes.