Submitted by Karen Schihl, who got it from Mrs. Fields Cookie Book , c 1992.
- 12 slices raisin nut bread (I use one loaf Pepperidge Farms Cinnamon Raisin Bread, thus no nuts. 12 whole and 4 half slices)
- 1/2 cup salted butter, room temperature
- 2 butter croissants, sliced lengthwise into 1/4-inch slices
- 6 large eggs
- 1 cup plus 1/8 tsp. white sugar, divided
- 1 Tbsp. pure vanilla extract
- 4 cups (1 quart) light cream or half-and-half
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
Preheat oven to 325 degrees F. Butter sides and bottom of 9-by-13-inch 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 medium-high speed beat eggs until slightly thickened, about 5 minutes. Add sugar and vanilla and beat at medium 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 a small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle sugar-spice mixture over the bread pudding.
Fill a baking pan larger than the 9-by-13-inch bread pudding pan halfway up with hot water. Place in oven. Set bread pudding pan in the water bath. Bake 45-50 minutes or until custard is set. When set, remove bread pudding from the oven, and discard water in larger pan. Cool to room temperature. Refrigerate for 2 hours or until firm.
Yield: 12 servings
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