Bourbon Croissant Bread Pudding With Bourbon Sauce - cooking recipe

Ingredients

9 large firm croissants (make certain to use day old croissants)
1/4 cup Bourbon
1/2 cup golden raisin
8 large eggs
1 1/2 cups sugar
3 cups whipping cream
2 tablespoons vanilla
1 pinch salt
BOURBON SAUCE
3 teaspoons cornstarch
2 tablespoons water
1 cup whipping cream, unwhipped
1/4 cup sugar
2 tablespoons Bourbon

Preparation

Butter a 13 x 9-inch baking dish.
Slice each croissant evenly in half, then tear the bottom halves into small pieces.
Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
Place the croissant tops crust sides up over the raisins in the dish.
In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
Cover and chill for 1 hour.
When ready to bake set oven to 350 degrees.
Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
Bake for about 40-45 minutes or until set.
At this point you can prepare the bourbon sauce.
Remove then cover with foil, return to oven and bake another 15 minutes.
Remove from oven and remove dish from the water pan.
For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
Serve the sauce with bread pudding.