2 plain croissants (available at Smith Canteen)
2 pains au chocolat (available at Smith Canteen)
½ cup packed brown sugar
½ teaspoon salt (Kosher)
1 cup half and half
½ vanilla bean, scraped
1 tablespoon bourbon
Preheat oven to 325 degrees.
Cut the croissants into ¾” cubes. Toss to combine in a large mixing bowl.
In a medium mixing bowl, mix the remaining ingredients together, until they form a slurry. Pour the slurry over the croissant cubes, and toss gently to coat.
For individual portions, fill five 6 oz. ramekins with the mixture. Or bake in an eight-inch square pan. (There is no need to grease the pan).
Bake covered in a water bath for 30 minutes. Nest the pudding(s) in a larger baking dish (such as a 9” x 13” cake pan or other casserole), fill with hot tap water about ½ way up the sides of the pudding(s). Cover the larger baking dish with aluminum foil, sealing the edges tight.
At the 30 minute mark, remove the aluminum foil. Continue to bake uncovered for 10 to 15 minutes, until lightly browned on the top.
Serve warm with Blue Marble organic vanilla ice cream.