Croissant Bread Pudding

• FOR THE BREAD PUDDING:
• 1-1/2 pound Croissants (preferably A Little Dry), Cut Into 1/2 Inch Cubes (we Use Up To 2 Lbs.)
• 8 whole Large Eggs
• 2 cups Whipping Cream
• 2 cups Whole Milk
• 2 cups Sugar
• 1/4 cups Frangelico (hazelnut Liqueur)
• 1 Tablespoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 cup Craisins
• _____
• FOR THE WHISKEY SAUCE:
• 1/2 cups Butter
• 1/2 cups Sugar
• 6 Tablespoons Whipping Cream
• 2 Tablespoons Jack Daniel's Whiskey
• 2 teaspoons Vanilla
• Whipped Cream For Topping

1. For the bread pudding:
2. Use 1-1/2 to 2 pounds of croissants, depending on your tastes.
3. Spray a 13 x 9 x 2-inch baking pan with cooking spray. Spread out croissant cubes evenly in the pan. In a separate bowl, whisk eggs. Add whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract and whisk until well blended. Pour evenly over bread cubes. Sprinkle in dried cranberries and push down with a spoon to let the bread soak up all the liquid. Let stand for 30 minutes, occasionally pressing the bread into the custard mixture. (This can be prepared up to 2 hours ahead. Cover and refrigerate.)
4. Preheat oven to 350u0b0F. Bake until pudding is set in the center, about 40-50 minutes. Cool slightly. Serve warm, with a drizzle of Jack Daniel's sauce and a dollop of whipped cream.
5. For the Whiskey Sauce:
6. Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

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Taken from tastykitchen.com/recipes/desserts/croissant-bread-pudding/ (may not work)