COMMENT:
Whenever sugarcane harvest season begins in the fall here in Louisiana, we turn our attention to creating this old sugarhouse favorite. Normally it is made with raw sugar from the mill and glazed with warm sugarcane syrup. Enjoy our version of this classic.

INGREDIENTS:

• 7 cups (1-inch) cubed, croissants or hamburger buns
• 3 cups half and half
• 2 cups heavy cream
• Pinch salt
• 1 vanilla bean, split lengthwise
• 2 tbsps vanilla
• 6 eggs, whole
• 1 tbsp cane syrup
• 1 cup brown sugar
• ¼ pound butter, sliced
• ½ cup cane syrup
• 2 tbsps bourbon

METHOD:
Preheat oven to 375 degrees. Butter the bottom of a 10-inch round cake pan and line with a circle of parchment paper. Place the cubed croissants into a large mixing bowl. In a medium saucepan, simmer the half and half, cream, salt, vanilla bean and vanilla over medium heat. Stir often to make sure it does not scorch. Do not boil. Set aside to infuse for 10 minutes. In a large mixing bowl, whisk the eggs, 1 tbsp cane syrup and brown sugar. Remove the vanilla bean and, whisking constantly, gradually add the hot cream mixture. Pour the cream mixture over the croissants. Let soak 1 hour, gently turning the cubes over occasionally. Pour the pudding mixture into the baking pan. Place the baking pan in a hot water bath. Carefully place the sliced butter over the pudding mixture and bake until just set and very light brown on top, about 40 - 45 minutes. Chill the pudding until cold and turn out onto a serving platter, removing the parchment paper. While the pudding is chilling, mix ½ cup cane syrup and bourbon in a small saucepan and heat until warm. Serve the cold pudding drizzled with the warm cane syrup glaze.