Caramel Croissant Pudding

2 Stale Butter Croissants or Almond Croissants coarsely torn 1/2 cup sugar

2 Tbl water

1/2 cup heavy cream

1/2 cup milk

2 Tbl bourbon

2 large eggs beaten

Preheat ove to 350.  Lightly butter a 1 quart shallow baking dish and arrange the croissant pieces in the dish.  In a saucepan, stir the sugar and water on medim high heat until sugar dissolves.

Cook without stirring until a medium amber caramel forms, about 5 minutes.  Remove from the heat and stir in the cream, milk and bourbon.  COok over low heat just until caramel dissolves in mixture.

In a bowl, whisk the eggs. Temper the eggs by pouring a little of the warm mixture into the eggs and whisk until blended.  Adding the eggs cream mixture back into the hot caramel.  Pour over the crossants and let stand for 10 minutes, pressing the crossant to keep them submerged

Bake the pudding for about 210 mins until puffed and golden.. Let rest 10 mins and serve