Dissolve brown sugar in 1/3 of a cup of water, cook until foamy. Spray a 3 quart baking pan and pour in the sugar.
Bread Pudding Mix:
Cut the French bread and croissants into cubes. Place bread cubes on a sheet pan and bake in a 400-degree oven until golden brown, this brings out the natural sugar in the breads and adds great flavor depth to the finished product.
Mix eggs, sugar, vanilla, cinnamon, nutmeg and milk in a bowl. Add the toasted bread, raisins, pecans and peaches. * Add the melted butter. Mix well. Pour into the casserole dish with the sugar glaze, smooth top with a spatula.
Spray a large piece of aluminum foil with pan spray. Cover the bread pudding with the foil, loosely. Place the casserole dish inside a large roasting pan, Pour water to the roasting pan until it come half way up the casserole dish to form a water bath. Bake at 350-degrees for about two hours until cooked all the way through. 150-degrees in the center, check with a thermometer
Be careful when removing from the oven, the water in the roasting pan will be very hot! Remove casserole dish from water bath and allow to cool for 5 minutes.
Remove Bread Pudding from baking Pan: We want to flip the bread pudding out of the casserole dish while still warm, before the sugar starts to harden. Cut around the edges and flip out onto a sheet pan or cookie sheet.
Cut into large portions place in a serving plate or bowl. Top with Chantilly Cream and powdered sugar. You may store the bread pudding in the fridge and re-heat as needed in the microwave
Place cream, sugar, vanilla and Grand Marnier in a large bowl. Whisk until it become thick and forms soft peaks. Don't over whip, we want it to be soft not stiff.