Croissant and Armagnac Bread Pudding

Ingredients

• 5 to 6 croissants (about 1 pound total), torn into 2-inch pieces
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• ¾ cup granulated sugar, plus 2 tablespoons for garnish
• 2 egg yolks
• 4 large eggs
• 1 cup whole milk
• + 3 more ingredients
• • 2 cups half-and-half
  • ¹/₃ cup Armagnac or brandy
  • 1 cup good-quality pitted prunes (about 6 ounces)

Quarter prunes and combine with Armagnac in a medium bowl. Set aside and let soak until prunes are slightly plump but not all liquid is absorbed, about 10 minutes. Heat the oven to 325°F and arrange the rack in the middle. Strain prune mixture, reserving prunes and Armagnac separately. Whisk to...

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