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1.
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Preheat the oven to 350.
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Place the roasting pan in the oven and pour 1/2 inch of hot water into it.
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2.
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Scatter the raisins across the bottom of the glass baking dish.
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Cut the croissants into 1/2-inch-thick slices and place on top of the raisins in the dish.
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3.
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Combine the milk, whole eggs, egg yolks, and sugar in the bowl of an electric mixer fitted with a paddle.
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With the paring knife, split the vanilla bean in half lengthwise.
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Place one half in the plastic bag and reserve for another use.
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Scrape the seeds from the other half into the bowl.
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Discard the scraped bean half.
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Beat on medium-low speed with the mixer until well blended and a little frothy, 1 to 2 minutes.
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4.
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Pour the egg mixture over the croissants and press the bread with the back of the spoon to make sure that everything is submerged.
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Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture.
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Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes.
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5.
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Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on the wire rack.
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Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours, and serve chilled.
