Yield: 12 muffin tin cups/ 1 casserole dish
3 extra-large whole eggs 8 extra-large egg yolks 2 ½ cups heavy cream
2 ½ cups whole milk 1 1/2 cups sugar 1 1/2 teaspoons pure vanilla extract 6 croissants, preferably stale, sliced horizontally 1/2 cup raisins, soak in whiskey
3/4 cup semi-sweet chocolate chips (optional)
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a buttered rectangular baking dish, distribute the bottoms of the sliced croissants, then add the raisins and chocolate, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Bake for 45 - 60 minutes or until the pudding puffs up and the custard is set. Cover to prevent overbrowning if necessary. Remove from the oven and cool slightly. Serve warm or at room temperature.
Whiskey Sauce: 2 cups heavy cream 1/2 cup whole milk 1/2 cup granulated white sugar 2 tablespoons cornstarch 1/8 cup bourbon or other whiskey Pinch salt 2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.