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DIRECTIONS
Preheat oven to 375F. Grease with plenty of butter a 12” baking dish or a cast iron skillet.
In a large bowl whisk together the eggs, heavy cream, milk, sugar, vanilla extract, orange zest, raisins and salt. Set aside.
In a large baking sheet tear croissants into bite-sized pieces and bake for 5-8 minutes or until toasty and fragrant. Set aside to cool. Croissants will shrink down a bit once the custard is poured and absorbed, it should take between 6-8 croissants to fill baking vessel.
When croissants are cool, place into baking dish and ladle the custard mixture over the top until well distributed. Cover and refrigerate for an hour.
Preheat oven to 350 F
To bake place the pudding uncovered on the lower rack or your oven. (so the croissants don't burn) for 40-45 minutes just until there is no longer any liquid custard coming up through the croissants. If the pudding is getting too browned and liquid is still visible, loosely cover with foil until baked through.
For the Eggnog Sauce:
Place the flour and sugar in a medium-sized pot and slowly pour eggnog to combine well without any lumps. Cook over medium low heat for about 8-10 minutes mixing frequently to prevent the bottom from burning. Once the sauce is thick, remove from heat and let it cool. Reheat on the stove top or microwave.
Serve the pudding when hot but slightly cooled. Dust the baked pudding with powdered sugar and serve with vanilla ice cream and the Eggnog Sauce. Enjoy!
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