6 medium croissants (preferably day-old), torn into 1½-inch pieces
½ cup chopped pecans
6 Roche Bros. large eggs
¼ cup plus 2 tablespoons bourbon whiskey
1½ teaspoons cinnamon
1½ teaspoons Food Club vanilla extract
1½ cups Food Club granulated sugar
6 tablespoons water
3 cups half and half
Preheat oven to 350°. Spray 11 x 9-inch glass or ceramic baking dish with nonstick cooking spray. Evenly spread croissant pieces and pecans in prepared dish.
In small bowl, whisk eggs; stir in whiskey, cinnamon and vanilla extract.
In small saucepot, cook sugar and water over medium-high heat 10 to 12 minutes or until amber colored, gently whisking frequently; do not leave
unattended. Remove saucepot from heat; carefully whisk in egg mixture and half and half, immediately pour caramel over croissants and let stand 10 minutes.
Bake bread pudding 15 to 20 minutes or until top is golden brown and center is set. Let stand
10 minutes before serving.