Croissant Apricot Pudding
Description
Submitted by: Lillian Julow
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
Serves
6-8
4 bakery croissants
1-1/2 tablespoons butter
3 large eggs
2 cups milk
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons rum (optional)
1/4 teaspoon cloves, freshly ground if possible
6 ounces soft-dried apricots, finely snipped with scissors
1/4 cup heavy cream
1-1/2 tablespoons butter
3 large eggs
2 cups milk
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons rum (optional)
1/4 teaspoon cloves, freshly ground if possible
6 ounces soft-dried apricots, finely snipped with scissors
1/4 cup heavy cream
Methods/steps
Preheat oven to 350 degrees. Slice the croissants in half and place, cut-side down, on a baking sheet and bake for 15 to 20 minutes, or until they are slightly dry. Remove and set aside.
Butter a large (2-1/2 quart) oval baking dish. Combine the eggs, milk, salt, sugar, rum (if using)and cloves in a large bowl. Beat for a minute or two to blend well, then add the apricots and set aside to soak for 10 minutes.
Set aside 3 of the upper, rounded croissant tops. Put the rest in the batter, then using 2 to 2 -1/2 of the halves, place them crusty-side down in the baking dish to make a layer. Spoon half of the chopped apricots over them. Make another layer of croissants, again crusty-side down. Spoon the remaining apricots over them. Put the reserved croissant halves in the batter. Place these crusty-side up to make the final layer, drizzle with any remaining batter and dot with the remaining butter.
Bake until the top has puffed and pulled away from the sides of the baking dish, and a knife inserted into the center comes out clean, about 50 minutes.
Let stand 15 minutes before serving, then cut into wedges. Drizzle a little cream over each serving.
Serves 6 to 8
Butter a large (2-1/2 quart) oval baking dish. Combine the eggs, milk, salt, sugar, rum (if using)and cloves in a large bowl. Beat for a minute or two to blend well, then add the apricots and set aside to soak for 10 minutes.
Set aside 3 of the upper, rounded croissant tops. Put the rest in the batter, then using 2 to 2 -1/2 of the halves, place them crusty-side down in the baking dish to make a layer. Spoon half of the chopped apricots over them. Make another layer of croissants, again crusty-side down. Spoon the remaining apricots over them. Put the reserved croissant halves in the batter. Place these crusty-side up to make the final layer, drizzle with any remaining batter and dot with the remaining butter.
Bake until the top has puffed and pulled away from the sides of the baking dish, and a knife inserted into the center comes out clean, about 50 minutes.
Let stand 15 minutes before serving, then cut into wedges. Drizzle a little cream over each serving.
Serves 6 to 8
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