Bread pudding

Ingredients

1 cup golden California raisins
3 -4 small to medium day-old croissants
2 tbsp. light brown sugar
2 tbsp. granulated sugar
2 tbsp. honey
1 tbsp. ground cinnamon
Pinch of Kosher salt
3 cups heavy cream
4 egg yolks
1 tbsp. whole butter
1 shot of Bourbon

Directions

Preheat oven to 350 degrees. Combine cream in heavy saucepan with bourbon, cinnamon, salt and honey. Simmer on low heat for 20 minutes.

Put egg yolks in metal bowl. Using a whisk, slowly add cream mixture, brown sugar, granulated sugar and raisins.

Add chopped croissants and smash together. Let bread soak in mixture. Line two soup cups with a small amount of whole butter. Add soaked croissants to soup cups. Pack tight to remove air bubbles. Place cups in small baking tin. Add warm water to within one-quarter inch of the top of the cups. Cover with aluminum foil.

Cook for about 30 minutes until golden brown on top. Use a butter knife and carefully remove and plate the bread pudding. For added appeal, plate the dish surrounded with dollops of caramel sauce and topped with cinnamon whipped cream, spun sugar and a mint sprig.

Serves 2.