Cakes, Cookies & Sweet Breads

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.

Complimentary Samples

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