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Salted Caramel Croissant Bread Pudding
2 stale croissants, torn into pieces
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
1/2 cup milk
2 tablespoons bourbon
2 large eggs, beaten
1 Jar of hot caramel
½ Tablespoon of Sea Salt
Preheat the oven to 350°. Butter a 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. Cook without stirring until a medium brown 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 absorb the moisture. Bake the pudding in the center of the oven for 20 minutes, until puffed and golden. Let cool for 10 minutes. Warm hot syrup and drizzle over top, followed with a sprinkle of sea salt, then serve warm with ice cream .