Dulce de Leche Croissant Pudding
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Dulce de leche translates to sweet milk from Spanish.  It's actually a caramel and practically the national dish of Uruguay in South America!  This is kind of like a bread pudding, but if you love croissants - it's so much better!        
Makes 4 servings, but it's easy to halve.

4 croissants (stale)
2 cups sugar
4 tbsp water
2 cups whipping cream, yes, it's rich
4 tbsp dark rum (bourbon or cognac will do)
4 eggs, slightly beaten
Suggested toppings:  reserved dulce de leche sauce, confectioner's sugar, raspberries, whipped cream, or ice cream!
  1. Lightly beat eggs in a bowl.  Set aside.
  2. Tear up croissants and put them in a buttered or greased baking dish.  Set aside.
  3. In a medium-sized saucepan, stir together sugar and water, then cook over medium heat.  You will need to stir CONTINUOUSLY to caramelize the sugar mixture.  In about 4 or 5 minutes, you should be looking at a nice golden caramel color.
  4. Reduce heat to low and slowly pour in the cream to make a dulce de leche.  Whisk a bit, then pour in the rum or whatever liquor you used.
  5. Keep whisking.  If any solids are forming on the bottom, whisk them away, but don't worry too much.
  6. Remove from heat.  Add a large spoonful of the dulce de leche mixture to the beaten eggs, whisking as you do.
  7. Slowly add the beaten eggs to the dulce de leche in the saucepan, whisking away over NO heat.
  8. Pour the dulce del leche over the croissants in the baking dish.
  9. Bake at 350 degrees for 20 minutes.
  10. Cool slightly, cut, and put slices on a plates.   Top with your topping of choice.