Apricot Bread Pudding
A recipe using stale croissants … how brilliant! What’s
more, this Bridgewater, New Jersey, Costco member
promises that bread pudding haters will love this recipe.
1. Preheat oven to 350ºF. Combine liqueur and orange
juice in a saucepan, bring to a boil and simmer for a few
minutes. Remove from heat and cool. Costco Member
2. Using the whisk attachment of an electric mixer, blend Melba Mallon
the orange juice mixture with cream, eggs, sugar, vanilla
and orange zest.
1 cup orange-flavored liqueur
1/4 cup freshly squeezed orange juice
5 cups heavy cream
6 large eggs
1 cup sugar
2 teaspoons vanilla extract
Zest of one orange
8 stale Costco Bakery croissants, cut into cubes
1 cup dried apricots, diced
1/4 cup raisins
Confectioners’sugar for dusting (optional)
Vanilla ice cream
3. In another bowl, combine croissant pieces, diced apricots
and raisins. Arrange in greased 9-by-13-inch glass baking
pan and cover evenly with the custard. Let stand 15 DFI/Gold Rush Cantaloupe–Cream Cheese Pie
minutes to soak up liquid.
Cover baking dish with foil and place in a water bath
2 cups sugar
(put inside a larger pan and add hot water to the larger pan
6 tablespoons cornstarch
to come up about halfway). Bake 1 hour. Remove foil and
4 egg yolks, beaten
bake one-half hour longer, or until pudding is firm and
4 cups milk
1 teaspoon vanilla extract
5. Serve warm with a dusting of confectioners’ sugar
8 ounces cream cheese, softened
and a generous scoop of ice cream on the side.
8-10 servings. 11/2 cups pureed DFI/Gold Rush cantaloupe,
plus 1/2 cantaloupe, thinly sliced
11 9-inch piecrust, baked
Combine sugar, cornstarch and egg yolks in heavy saucepan.
Gradually add milk while stirring over medium heat. Bring
to rolling boil, being careful not to let custard stick to bottom
of pan. Remove from heat and add vanilla and cream cheese,
stirring until cream cheese melts. Add cantaloupe. Mix
thoroughly, then pour into prepared crust. Chill 4 hours.
To serve, lay thin slices of cantaloupe in pinwheel fashion on
top of pie. Slice and serve with dollop of whipped cream if
desired, and garnish with mint sprigs. Makes 8 servings.
Recipe developed by Linda Carey and Pat Volchok.