Instructions: Divide croissant pieces among 6 (6-inch) gratin dishes. Bring cream, 1/2 cup milk and vanilla bean to boil. Remove from heat, cover and let steep 30 minutes. Remove vanilla bean and scrape seeds into cream mixture. Whisk 7 egg yolks and sugar together. Gradually whisk into cream mixture. Strain. Divide custard over croissants in gratin dishes. If desired, recipe can be prepared to this point, refrigerated and baked just before serving.

Place gratin dishes in two baking pans. Add hot water to come 1/2 way up sides of gratin dishes. Bake at 300 degrees until set, 30 to 40 minutes.

Place remaining 3 egg yolks in small bowl. Whisk in 1/4 cup sugar. Bring 1 cup milk to boil. Gradually stir into egg yolks. Return mixture to saucepan and cook and stir constantly 5 minutes over low-medium heat. Strain. Stir in Bourbon. Pour into bowl and set in bowl of ice. Refrigerate until ready to serve. At serving time, serve in sauce boat so guests can add sauce as desired.

This recipe yields 6 large or 12 medium servings.

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