Preheat the oven to 180 °C. Cut the croissants into thin slices and soak in milk. Separate the eggs, beat the yolks with 80 g powdered sugar until foamy. Scrape the vanilla pulp out of the pod with a knife, add to the soaked croissants and stir. Beat the egg whites until stiff and fold into the mixture with the raisins. Butter a baking dish and sprinkle with breadcrumbs. Pour in the crescent roll mixture. Bake in the oven for about 45 minutes. Cover the dish with a wet, cold cloth and turn it over – this way the casserole comes off better. Heat the currant jam, pour over the casserole and sprinkle with powdered sugar.
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