Preheat the oven to 350 degree F. Caramelize sugar by mixing sugar and little water in a pot. Make sure you don't stir the pot. Swirl the pot occasionally and until the mixture starts bubbling.

Add double cream and whisk with a wire whisk. Also add equal amount of full fat milk and continue to whisk.

Add a shot of bourbon. (I used Kahlua coffee liquor which gives a slight coffee flavor to the pudding). Turn off the heat.

Break 2 eggs in bowl and beat it. Add the mixture to the liquid and whisk well. Make sure no lumps are formed since the content is hot.

Take an oven safe baking dish. Fill the baking dish with (2 to 3 ) croissant pieces and pour the liquid over the croissant pieces.

Bake for 20 minutes. Serve hot.