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

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

Complimentary Samples

Recipe List:

Cakes, Cookies, Muffins & Sweet

Apricot Blossom
Apricot Croissant Bread Pudding
Banana Mini Muffins
Black Currant Cheesecake
Blackberry Mini Muffins
Blueberry Bombe
Blueberry Friand with White Chocolate Chips
Caramelized Pineapple Macaroons
Carmelized Pineapple Buttermilk Pudding Cakes
Carmelized Pineapple Crepes with Gingered Caramel Sauce
Chocolate Tropical Fruit Bonbons
Citrus Pain Perdu with Coconut Ice Cream
Citrus Tuile and Pilsner Sorbet
Coconut Tuile Paste
Double Raspberry S'mores
Flourless Chocolate Cake with Passion Fruit Coulis
German Chocolate Cake and Ecuador Chocolate Crémeux
Ginger and Lemon Sandwich Cookies
Gingerbread Cookies
Green Apple Maple Syrup Cheesecake
Hazelnut Piedmont Praliné Lenôtre with Mango Lemon Jelly
Key Lime & Coconut Macaroons
Kiwi Mousse Cake
Lemon Biscotti
Lemon Ginger Spice Cakes with Mandarin Tangerine Mousse Frosting
Lemon Shortbread and Blackberry Coriander Glaze
Lemon Thyme Cupcakes
Lemon-Ginger Spice Cakes
Lilikoi (Passion Fruit) Bars
Mandarin Tangerine Almond Caramel Corn
Mandarin/Tangerine Brioche Bread Pudding
Mandarin/Tangerine Macaroons
Mango Passion Fruit Napoleon Cake
Meyer Lemon Buttermilk Pudding Cake with Fresh Berries
Meyer Lemon Pound Cake
Passion Fruit Cheesecake
Pastry Bread with Pomegranate Seeds & Blood Orange Sauce
Pear Poundcake with Pear Liqueur Sauce
Pistachio Veil with Carmelized White Chocolate Cremeux
Pomegranate Caramel Jack-O-Lantern Pralines
Prickly Pear White Chocolate Cheesecake
Raspberry Chocolate Gateau
Raspberry Macarons
Raspberry Yogurt Cake
Red Raspberry Mini Muffins
Strawberry–Walnut Muffins
Sweet Potato Brownie with El Corazon Maple Icing
Tamarind Biscotti
Vanilla Creamsicle Frosting
White Chocolate Raspberry Cheesecake
White Peach, Ginger and Riesling Trifle
  • Blueberry
  • Cherry
  • Apricot
  • Black Currant
  • Prickly Pear
  • Mango
  • Papaya
  • White Peach
  • Tamarind
  • Green Apple
  • Coconut
  • Passion Fruit
  • Banana
  • Lychee
  • Red Raspberry
  • Pomegranate
  • Pear
  • Meyer Lemon
  • Roasted Red Pepper
  • Lemon Zest
  • Pink Guava
  • Orange
  • Blackberry
  • Strawberry
  • Blood Orange
  • Key Lime
  • Kiwi