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Croissant And Armagnac Bread Pudding

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Croissant And Armagnac Bread Pudding

Ingredients

  • 1 cup good-quality pitted prunes (about 6 ounces)
  • 1/3 cup armagnac or brandy
  • 2 cups half-and-half
  • 1 cup whole milk
  • 4 large eggs
  • 2 egg yolks
  • 3/4 cup granulated sugar, plus 2 tablespoons for garnish
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 5 to 6 croissants (about 1 pound total), torn into 2-inch pieces
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