Bread Pudding with
3 1/2 cups chopped croissant,
cinnamon roll or bread pieces
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups Kirkland Signature
6 large eggs, beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon grated nutmeg
2 1/2 cups heavy cream
2 1/2 cups 2% milk
1/4 cup apricot preserves (optional)
Whipped cream (optional)
Preheat oven to 325°F. Brush an 8-by-8-inch pan with melted butter.
Place croissant, cinnamon roll or bread pieces in the pan. Sprinkle with brown sugar
and cinnamon and toss lightly, then sprinkle with chocolate-covered raisins.
In a separate bowl, mix beaten eggs with granulated sugar, vanilla, nutmeg, heavy
cream and milk. Pour the mixture over the ingredients in the pan.
Bake for 1-1 1/4 hours, or until set. It should still jiggle.
Brush with apricot preserves to glaze when hot from the oven.
Serve hot or cold. Top with whipped cream if desired. Makes 8 servings.
Tip: For a lighter version, use regular bread, nonfat milk and egg substitute.