Special equipment: Three 3-inch ramekins
Tear the croissants into small pieces. Lay the pieces out on cookie sheet. Toast in the oven on low broil until croissants are golden brown. Remove and set aside for later use.
Preheat the oven to 400 degrees F.
For the custard: In a large bowl, mix together brown sugar, granulated sugar, cinnamon and egg yolks, and then set aside.
In a pan over medium heat, combine the cream, coconut milk, vanilla bean scrapings and salt, whisking often to prevent burning. Heat until the mixture begins to steam.
Temper the yolks; whisk the egg and sugar mixture, then slowly pour the cream into the eggs.
For the bread pudding: Butter the inside of three 3-inch ramekins. Evenly distribute croissant pieces into ramekins. Top each with a layer of raisins then pour the custard mixture to the brim of each ramekin.
Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake for 25 minutes. Let cool for 5 to 10 minutes before serving.
For the optional flambe: Dump the bread puddings into a large frying pan set over medium heat. Combine the caramel sauce, walnuts and rum. Add the rum mixture to the frying pan and flambe until the alcohol is cooked down, and then enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
Recipe courtesy of Pink Tank