Categories: Desserts

Ingredients

• Pudding:
• 1 c. Grand Marnier or o/ orange liqueur
• 1/4 c. water
• 5 c. whipping cream
• 6 eggs
• 1 c. sugar
• 1 Tbs vanilla
• 1/2 t. grated nutmeg
• 8 croissants, cubed
• 1 c. dried apricots, diced

Directions

1. Simmer Grand Marnier and water in heavy med saucepan 5 mins

2. Cool completely.

3. Wisk Marnier/water mix, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend.

4. Place croissant pieces in 13×9 glass baking dish; add apricots and toss to combine.

5. Pour custard over croissant/apricot mixture, pressing down gently w/ rubber spatula so that they are covered evenly.

6. Let stand 20 mins.

7. at oven to 250.

8. Cover baking dish w. foil.

9. Place dish in larger roasting pan.

10. Add enough hot water to roasting pan to come 1 inch up sides of baking dish.

11. Bake 1 hour.

12. Remove foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 mins longer.

13. Carefully remove from water, cool.

14. Drizzle w/ caramel sauce and serve warm.

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