This old fashioned dessert idea helps a good baker use up any leftover baked goods. Soaked, covered with flan and baked. This decorates into a nice dessert slice.
| Fruit Pudding |
|
Ingredients Required: Fruit Pudding
| |
| Sweet Bread Crumbs (Danish, croissants, brioche,
cinn raisin rolls |
24-32 ounces |
| Vanilla Flan |
48 ounces (1 batch) |
| Raisins |
4 ounces |
| Dried Apricot - Sliced |
4 ounces |
| Apricot Glaze |
4 ounces |
| Fruit to garnish |
as needed |
Preparation Instructions: Fruit Pudding
| Line pan bottom with baking paper and fill pan with
cubed and diced pieces of sweet breads. |
| Soak the raisins and apricots in warm water and
drain. Add the dried fruits by scattering it about on top. |
| Pour the flan over the dish. Press down any high
spots to have a nice flat surface. |
| Bake in a 345°(F) oven for about an hour - cool,
then chill. |
| Dump out onto a clean surface. Trim the excess
from the edges. Using a tranche board as a guide, slice the pudding
into two - 4 inch wide strips and place them onto the tranche boards
for easier handling. |
| Glaze the outer edges - garnish with desired fruit(s)
- glaze again to coat the fruit topping and hold it in place. |
| |
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2000-2012 All Rights Reserved
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