preheat oven to 275 F. Stir the milk cream sugar and vanilla in sauce pan over medium until sugar desolves and te milk is warm about 10 minutes
Remove from heat and let cool. whisk the whole eggs and the yolks together in a large bowl. gradually whisk into warm milk mixture. Place croissant pieces into a 13 x 9 inch baking dish. Pour custard over croissant pieces and sprinkle raisins let stand 20 minutes. Place the baking dish into a roasting pan filled with water up to the sides of the baking dish. bake until pudding is firm to the touch. about 1 hour and 20 minutes. Serve warm.