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1
Preheat oven to 350u00b0F.
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2
While the oven is heating, saute the diced apples with the butter and 2 tablespoons sugar.
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3
Place apples in a refrigerator to chill.
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4
Cut croissants into 1/2-inch pieces.
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5
Heat cream slowly to a boil.
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6
Mix eggs, remaining cup of sugar and vanilla in a bowl.
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7
Add hot cream slowly, while continuing to stir; set custard to the side.
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8
Spray 8 8-ounce ramekins well with cooking spray (Pam).
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9
Fill ramekins half full with cut croissants, add apples and raisins.
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10
Cover with more croissants. (do not pack bread tightly in ramekins or it will make the pudding heavy and dense)
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11
Pour custard over croissants and let set for 10 minutes to let bread absorb custard.
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12
Finish filling remaining ramekins with croissants and custard.
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13
Place ramekins in a deep pan with 1/4-inch of hot water (bain marie).
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14
Place in oven and bake for 45 minutes.
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15
Stick a knife in custard to check doneness.
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16
Put in a refrigerator to cool or serve right away.
