INGREDIENTS

• 4-5 large croissants, stale
• 1 ½ c sugar
• ¼ c water
• 1 ½ c heavy cream
• 1 ½ c whole milk
• 3-4 Tbsp bourbon
• 5 eggs
• ½ tsp salt

Tear croissants—or organic Challah works just as well!—in half and place in a 9x13 baking dish. In a large saucepan, heat sugar and water on medium high, stirring occasionally. While sugar syrup is cooking, combine cream, milk, bourbon, and salt in a microwaveable container and microwave for two minutes – keep an eye on your sugar mixture. In another bowl, beat the eggs and set aside.

The sugar syrup should begin to change colors. When the sides begin to turn amber brown, start stirring. When the entire syrup is amber, turn off heat. Vigorously whisk in the heated cream mixture. The mixture will bubble and attempt to crystallize; to prevent this, whisk hard until the caramel sauce is smooth. Set a small amount of syrup aside.

Stir in the egg mixture, then pour everything over the croissants. Press them into the pan, making sure each piece is completely coated. Preheat oven to 350, allowing the caramel mixture to be fully absorbed by the croissants. Bake for 30 minutes and serve topped with ice cream (vanilla, caramel, rum raisin – the world is your oyster!) and a drizzle of the reserved caramel sauce.

Carnival masks are optional, but encouraged.