Croissant Bread Pudding

This recipe is a variation of Ina Garten's Bread pudding recipe. It has had rave reviews from family and friends as being the best bread pudding recipe they've tasted.



Ingredients

 * 6 Large croissants
 * 3 Whole extra large eggs
 * 5 Egg yolks
 * 1 Cup Sugar
 * 4 Cup Half and half milk
 * 1 Cup Coconut milk
 * 1 Tblsp Pure vanilla
 * 1 Tblsp Grand Marnier or Cointreau (Orange liquior)
 * 1/4 Cup Craisins
 * 1/4 Cup Shredded coconut

Directions

 * 1) In a large mixing bowl combine eggs and sugar together first,
 * 2) Add the milk, coconut milk, vanilla, and orange liquior and mix until well blended.
 * 3) In a half size aluminum pan split open the croissants and lay the first layer cut side up.
 * 4) Sprinkle the craisins and the shredded coconut on the croissants in the pan.
 * 5) Strain the wet mixture through a fine strainer and place half of the mixture on the croissants in the pan.
 * 6) Place the other half of the croissants in the pan with the cut side down.
 * 7) Pour the remainder of the wet mixture onto the croissants in the pan.
 * 8) Press down slightly onto the croissants to help soak the croissants and cover with a piece of aluminum foil.
 * 9) Preheat the oven to 350 degrees
 * 10) Place the croissant bread pudding in a water bath and bake for 45 minutes with the foil on. Remove the foil and continue baking for an additional 45 minutes in the water bath.
 * 11) When the baking is complete remove from the oven and let it rest for 1/2 hour before serving.