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Bread Pudding by Dewey Lake

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4-6 large croissants
6 extra large whole eggs
5 cups 1/2&1/2 or whole milk
1 1/2 c sugar
1 1/2 tsp vanilla
1 cup dried cherries, raisins,etc

Slice croissants in half & place bottoms in greased 9x13 dish. add dried fruits & put tops on so fruit is covered. Beat together rest of ingredients and pour over croissants. Press down & soak for 20 min. Place dish in pan of hot water, cover with tent of foil and bake in 350 oven 45 min. uncover & bake 45 min more. Serve warm or cold