" BUTTER CROISSANT PUDDING "

6 large butter croissants

3 large eggs

1 - 1/4 cups milk

1 - 1/4 cups heavy cream

1/2 cup sugar

1/2 teaspoon vanilla extract

butter

1/4 cup raisins ( optional )

3 tablespoons apricot jam

confectioner's' sugar

Preheat oven to 325 F.

Cut croissants into pieces.

Combine eggs, milk and cream in a large bowl. Add sugar and vanilla. Mix until well blended.

Generously butter a 2 - 1/2 quart dish. Layer the croissants pieces in the dish. Sprinkle raisins over each layer.

Pour egg mixture over the croissants and let stand for 15 minutes, pressing down on the croissants with a wooden spoon to soak completely.

Place the baking dish in a large roasting pan and fill the pan with hot water halfway up the sides of the dish.

Bake for 40 - 45 minutes, or until firm and golden brown. Remove from the oven and let cool.

Heat jam until melted, brush over the baked pudding and let cool completely. Sprinkle with confectioner's' sugar.

Makes 10 - 12 servings.