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Summer Harvest Pudding

By: Campbell's Kitchen

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Summer Harvest Pudding
This image courtesy of www.campbellskitchen.com

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 Time: 35 min

Cooking Time: 55 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 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 6 eggs
  • 1 1/2 teaspoons fresh thyme leaves or fresh lemon thyme leaves
  • 2 teaspoons vanilla extract
  • 3 tablespoons Demerara or other coarse raw sugar
  • Sweetened whipped cream or ice cream, to taste
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Spray a 2-quart shallow baking dish with the cooking spray.
  3. Cut each baked and cooled turnover into 6 pieces. Place the turnover pieces into the prepared baking dish.
  4. Beat the milk, cream, granulated sugar, eggs, thyme and vanilla extract in a large bowl with a fork or whisk.
  5. Pour the milk mixture over the turnover pieces and let stand for 10 minutes. Sprinkle with the Demerara sugar.
  6. Bake for 55 minutes or until the pudding is set. Serve the pudding warm or at room temperature with the whipped cream, if desired.

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