Desserts: Croissant Bread Pudding (Serves 12)

4 large croissants (abt. 3 oz each)
1 red baking apple
6 eggs
1/2 cup + 3 T sugar
2 cups half and half
1 orange
1/2 cup pecan halves, chopped
3/4 cup butterscotch caramel ice cream topping
1/4 t rum extract
1/2 cup golden raisins

Preheat oven to 350 F.  Lightly spray "deep dish baker".  Slice croissants fro top to bottom into 1/2" slices.  Set aside 16 of the largest slices.  Cube remaining slices and place in bottom of baker.  Arange reserved slices over cubes in overlapping circular pattern.  Core and slice apple, leaving peel on;  cut slices in half.  Tuck apple slices between croissant slices.  In bowl, whisk eggs and 1/2 cup of sugar.  Pour half & half into glass bowl, microwave on HIGH 2 mins or until hot.  Slowly add half and half to egg mixture, whisk until well blended.  Carefully pour egg mixt over croissants.  If necessary lightly press croissants down to coat.
Zest orange for 2 t zest.  Juice for 1/4 cup juice.  Chop pecans.  Combine remaiing sugar, orange zest, pecans;  sprinkle over croissants.  Bake 30-35 mins or until golden brown and set in center.  Remove from oven to rack, let stand 10 mins.  Combine ice cream topping, rum extract, reserved orange juice and raisins in glass bowl;  microwave on HIGH 30-60 seconds or until hot, pour into serving bowl.  Serve sauce over pudding.