1 quart milk
7 eggs beaten
3/4 cup sugar
1/2 tsp vanilla
2 dashes salt
8 medium croissants, preferably stale
1 and 1/4 cup raisins
Combine milk, eggs, sugar, vanilla and salt in large bowl, blend well.
Cut croissants into thin slices and place half into buttered 2 quart casserole or baking dish. Cover with layer of raisins, then top with layer of remaining croissant slices. Pour egg milk mixture over croissants and press down so all bread is soaked. Let stand for 30 minutes.
Place casserole in another pan filled halfway with water. Bake at 350 degrees until center of pudding is firm, 45 min. Makes 8 servings.