c("Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.", "Grease a 9 X 11\" casserole dish.", "Place half the  croissants in the dish;  sprinkle with raisins, and then top with remaining  croissants.", "Beat the eggs till light, gradually adding the sugar until thick.", "Whisk in  milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and  salt.  Pour mixture over the croissants,  cover, and leave to absorb in the  refrigerator for an hour or so (up to a day in advance).  Before baking, bring  to room temperature.  Dot with butter (I didn't) and  sprinkle with  cinnamon/sugar.", 
"Bake 40 minutes.", "Serve immediately with sauce.   Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.", "Add cream, vanilla, and cornstarch paste and  stir until thickened,  Lastly, add  brandy.", "Sauce can be made in advance and  reheated just before serving.", "The nice thing about this is that you can do everything in advance, and  bake it while you are eating the main course.")