| • | 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. |
