I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.

Ingredients

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream
• 2 tablespoons bourbon
• 1/2 cup whole milk
• 2 eggs, beaten

Directions