Lancaster's Croissant Bread Pudding

Combine egg yolks, egg, sugar, vanilla and salt in a large bowl. Whisk in milk and cream and strain through a fine sieve or strainer. Preheat oven to 325. Arrange croissant pieces in an 11 x 7 x 2 inch baking pan. Pour in as much egg mixture as needed to soak croissants, leaving a little of the croissants visible on top. Cover with foil. Place pan in a largerpan with 1 inch of hot water. Bake 45 minutes or until knife inserted in center come out clean. Remove from water bath and cool to room temperature to serve. Serve with Dried Cherry Sauce and Rum Vanilla Bean Caramel Sauce. Description: "Make this for those you love. (Or those you'd love to see have a heart attack!) It's a little over the top." Per Serving (excluding unknown items): 605 Calories; 38g Fat (55.6% calories from fat); 6g Protein; 62g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 791mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Non-Fat Milk; 7 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : Like all "chef" recipes, this one is a little vague, but it's worth making and putting your own touches in place of whatever the chef may have "forgotten." Nutr. Assoc. : 0 0 0 0 0 0 0