Bread Pudding and Whiskey Sauce

Bread Pudding and Whiskey Sauce
Ingredients:
5 extra large eggs
3 egg yolks
5 cups half-and-half
1-1/2 cups granulated sugar
2-1/2 teaspoons pure vanilla extract OR Brandy OR Amaretto
6-8 croissants, stale
Note: You can use any stale French/Italian bread cut into chunks OR stale panettone in this recipe.
1 cup raisins, craisins OR semi-sweet chocolate chips
Method:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk the eggs, half-and-half, granulated sugar and vanilla OR Brandy.
Set the custard mixture aside.
Slice the croissants in half horizontally.
In a lightly sprayed 10 x 15 x 2-1/2 inch baking dish, place the sliced croissants(outsides down), then sprinkle with raisins/craisins/semi-sweet chocolate chips, making certain the raisins are between the layers of croissants or they will burn while baking.
Pour custard over the croissants OR French/Italian bread chunks OR stale panettone and allow to soak for 10-12 minutes, pressing down gently with the back of a large spoon.
Place the baking dish in a larger one filled with 1 inch of hot water.
Cover the larger pan with aluminum foil, making certain to tent the foil so it doesn't touch the pudding.
Make a couple of slices with the tip of a sharp knife in the foil to allow steam to escape.
Bake for 45 minutes then uncover and bake for 30-35 minutes more or until the pudding puffs up and the custard is nicely set.
Remove from oven and cool slightly before serving.
Serve with freshly whipped cream and a blend of Brandy/Amaretto with maple syrup and a couple of knobs of butter.
OR
Whiskey Sauce
Ingredients:
8 Tbsp. butter (1 stick)
1-1/2 cup powdered sugar
2 egg yolks
1/2 cup Bourbon/Amaretto/Brandy
Method:
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and slowly blend in egg yolk(watch it doesn't curdle) Pour in bourbon/brandy/Amaretto gradually to you own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.