Preheat oven to 350. Cut croissants in half and toast until golden brown. Tear into 1/2 inch pieces and place in a 9" square deep baking dish. Evenly distribute chocolate and almond paste chunks over croissant pieces. In medium bowl, beat egg yolks, sugar and vanilla together. Heat the light cream to just below boiling and whisk into egg yolks. Pour egg/cream mixture over the croissants. Cover pan tightly with aluminium foil and place in a larger pan. Pour enough boiling water into the outer pan so that it comes halfway up the side of the pan. Bake for 30 to 35 minutes or until just set. Remove from water bath, remove foil and cool. In another bowl, whip cream and icing sugar until soft peaks form. Stir in bourbon serve whipped cream with pudding.