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1
Butter a 13 x 9-inch baking dish.
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2
Slice each croissant evenly in half, then tear the bottom halves into small pieces.
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3
Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
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4
Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
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5
Place the croissant tops crust sides up over the raisins in the dish.
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6
In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
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7
Cover and chill for 1 hour.
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8
When ready to bake set oven to 350 degrees.
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9
Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
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10
Bake for about 40-45 minutes or until set.
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11
At this point you can prepare the bourbon sauce.
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12
Remove then cover with foil, return to oven and bake another 15 minutes.
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13
Remove from oven and remove dish from the water pan.
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14
For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
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15
In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
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16
Serve the sauce with bread pudding.
