| • |
2 cups The Perfect Purée Apricot Puree, thawed |
| • |
32 oz. heavy cream |
| • |
8 egg yolks |
| • |
8 oz. sugar |
| • |
1 pinch salt |
| • |
10 croissants, large |
| • |
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 325°F 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, butter, or vanilla sauce seasoned with apricot brandy. |
