Apricot Croissant Bread Pudding Apricot Croissant Bread Pudding Yield: 8 - 12 portions • 32 oz. heavy cream • 8 egg yolks • 8 oz. sugar • 1 pinch salt • 10 croissants, large • 2 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.