Croissant and Armagnac Bread Pudding Recipe

• 1 cup good-quality pitted prunes (about 6 ounces)
• 1/3 cup Armagnac or brandy
• 2 cups half-and-half
• 1 cup whole milk
• 4 large eggs
• 2 egg yolks
• 3/4 cup granulated sugar, plus 2 tablespoons for garnish
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 to 6 croissants (about 1 pound total), torn into 2-inch pieces

1. Quarter prunes and combine with Armagnac in a medium bowl.
2. Set aside and let soak until prunes are slightly plump but not all liquid is absorbed, about 10 minutes.
3. Heat the oven to 325 degrees F and arrange the rack in the middle.
4. Strain prune mixture, reserving prunes and Armagnac separately.
5. Whisk together reserved Armagnac, half-and-half, milk, eggs, egg yolks, 3/4 cup sugar, vanilla extract, and almond extract in a medium bowl until well combined; set aside.
6. Evenly distribute croissant pieces and prunes in a 13-by-9-inch baking dish, pour custard mixture over croissants and prunes, and allow to soak for 15 minutes.
7. Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
8. Evenly distribute remaining 2 tablespoons sugar over bread pudding.
9. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish.
10. Bake until custard is set and top is lightly browned, about 1 hour.
11. Serve warm, at room temperature, or cold, and top with or .

prunes, brandy, milk, eggs, egg yolks, sugar, vanilla, almond, croissants

Taken from www.chowhound.com/recipes/croissant-and-armagnac-bread-pudding-10883 (may not work)