Croissant Bread Pudding

Directions

1. 1
   Slice croissants in half lengthwise; tear bottom halves of croissants into small pieces.
2. 2
   Heat bourbon in a small saucepan over low heat; stir in raisins. Remove from heat, and let stand for 10 minutes. Layer croissant pieces evenly in a lightly greased 13- x 9-inch baking dish. Sprinkle with raisins. Place croissant tops, crust sides up, over mixture.
3. 3
   Whisk together eggs and sugar. Whisk in cream, vanilla, and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 1 hour.
4. 4
   Place dish into a larger pan. Pour hot water into larger pan, filling half full.
5. 5
   Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan. Serve warm with Bourbon Sauce.