Apricot

Featured Recipe

Apricot Croissant Bread Pudding Yield: 8 - 12 portions

•	32 oz. heavy cream
•	8 egg yolks
•	8 oz. sugar
•	1 pinch salt
•	10 croissants, large
•	4 cups The Perfect Purée Apricot,  thawed
•	2 oz. butter, unsalted
•	1 tsp. cinnamon, ground
Method:
1.	Butter the inside of a 10" Cake Pan (3" deep).
2.	Whisk together heavy cream, egg yolks, sugar and salt in a bowl until thoroughly combined.
3.	Split the croissants in half.
4.	Soak the croissants in the custard mixture until saturated.
5.	Place in one layer 5 of the soaked croissants in the cake pan to cover the bottom of the pan.
6.	Sprinkle with 1/2 tsp. of cinnamon.
7.	Cover croissants with 1 1/3 cups of the Apricot puree.
8.	Repeat steps 5, 6, and 7 one more time.
9.	Pour any remaining custard from the croissants over the top.
10.	Place the cake pan in a 4" deep baking pan; cover the bottom 1/2" of the cake pan with water.
11.	Bake at 325º until pudding is set but still slightly wobbly in the middle, about 1 1/2 to 2 hours.
12.	Remove the cake pan from the baking pan and let cool to room temperature.
Flavor Twists:
	Serve with vanilla sauce, or butter, or vanilla sauce seasoned with Apricot brandy.