Preheat the oven to 350°. Lightly butter a 1-quart shallow baking
dish and arrange the croissant pieces in the dish. In a small
saucepan, stir the sugar and water over moderately high heat until
the sugar dissolves; wash down any crystals on the sides with a wet
pastry brush. 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 any
hardened caramel dissolves.
In a bowl, whisk the eggs. Gradually whisk in the hot caramel. Pour
over the croissants and let stand for 10 minutes, pressing the
croissants to keep them submerged.
Bake the pudding in the center of the oven for 20 minutes, until
puffed and golden. Let cool for 10 minutes, then serve.
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