Summer Harvest Pudding
Using prepared peach and raspberry turnovers makes preparing this delicious bread pudding recipe incredibly easy. Summer Harvest Pudding is great for a quick weeknight dessert. Sprinkled with fresh thyme, it has one of the most sophisticated flavors you'll ever find in your easy dessert recipes.
Preparation Time35 min
Cooking Time55 min
Ingredients
- Vegetable cooking spray
- 1 1 package (12.5 ounces each) Pepperidge Farm Peach Turnovers and Pepperidge Farm Raspberry Turnovers, baked and cooled according to package directions
- 2 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 6 eggs
- 1 1/2 teaspoon fresh thyme leaves or fresh lemon thyme leaves
- 2 teaspoon vanilla extract
- 3 tablespoon Demerara or other coarse raw sugar
- Sweetened whipped cream or ice cream, to taste
Instructions
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Preheat the oven to 350 degrees F.
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Spray a 2-quart shallow baking dish with the cooking spray.
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Cut each baked and cooled turnover into 6 pieces. Place the turnover pieces into the prepared baking dish.
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Beat the milk, cream, granulated sugar, eggs, thyme and vanilla extract in a large bowl with a fork or whisk.
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Pour the milk mixture over the turnover pieces and let stand for 10 minutes. Sprinkle with the Demerara sugar.
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Bake for 55 minutes or until the pudding is set. Serve the pudding warm or at room temperature with the whipped cream, if desired.