Croissant Bread Pudding with Jack Daniels Caramel Sauce:
8 ea Large Croissants, large Cube
8ea Eggs, whole
1.5 cup Granulated Sugar
3.5 pints Half & Half
Crack eggs into large mixing bowl and whip for 3 minutes.
Add sugar, cinnamon and vanilla.
Whip an additional 2 minutes. Add Half & Half and whip additional minute.
Place Cubed Croissants evenly into a 9X13 pyrex baking dish (you can also use metal). Pour custard over croissants and make sure all pieces get soaked.
Cover with Plastic wrap and then aluminum foil (make sure edges are sealed).
Bake in preheated 275 degree oven for 45 minutes.
Remove from oven and carefully remove foil and plastic (be very careful of steam releasing) sprinkle with additional cinnamon and place back in oven un-covered for 15 minutes or until golden brown on top.
Remove from oven and let stand for 10 minutes before cutting.
Add sauce and whipped cream at time of service.
12oz Caramel topping (I prefer Smuckers but any will work)
2oz Jack Daniels
Heat caramel topping in medium sauce pan until hot. Turn fire off then add Jack Daniels to the caramel (we turn the fire off because the alcohol could combust). Hold warm for service.