Croissant Bread Pudding

As prepared by Ina Garten on the Barefoot Contessa show
Delicious, but very rich, Great for Entertaining!

3 extra-large eggs
8 extra-large egg yolks
5 cups half-and-half
1 1⁄2 cups sugar (you can use splenda in place of the sugar in this recipe with no additional changes)
1 1⁄2 teaspoons vanilla
6 stale plain croissants, sliced open
1 cup raisins or 1 cup dried cranberries or 1 cup dried apricot

Preheat oven to 350°F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.