3 tbsp. raisins
1/3 c. warm water
1 c. plus 1 tbsp. whipping cream
1 c. plus 1 tbsp. milk
1 vanilla bean, split lengthwise
3 eggs
9 tbsp. sugar
3 sm. croissants, cut into 1/2 inch wide slices
2 tbsp. butter, melted
2 tbsp. powdered sugar

Combine raisins and water in bowl; let stand 30 minutes and drain. Bring cream, milk, vanilla bean and salt to simmer. Beat eggs and sugar to blend in medium bowl. Gradually whisk in cream mixture. Remove vanilla bean and scrape seeds from bean into cream mixture. Stir. Oven to 375 degrees.

Lightly brush croissant slices with butter. Arrange in 6 cup souffle dish. Sprinkle with raisins. Pour custard over croissant slices. Gently press down and absorb liquid. Sprinkle with 1 tablespoon powdered sugar. Set dish in large baking pan; add hot water to come up 1 inch sides of pudding. Bake until tester comes out clean about 45 minutes. Sprinkle remaining powdered sugar over each serving. This is wonderful!