From the Kitchens of Bunny and Brandy: Stuffed Bread Pudding with Truwhip

With warmth in the air a little sooner than usual, Brandy has been craving the sweet flavors of summer time.  "Cakes, fruits, and oodles of whipped cream have been dancing in my head as of late," Brandy mused one day while plodding around her kitchen, "Why oh why did I make that ridiculous New Year's resolution to eat healthier?"

Luckily, Brandy had recently discovered Truwhip, an all natural whipped topping that is free of trans fats, GMOs, gluten, high fructose corn syrup, and hydrogenated oils.  Truwhip comes in two varieties, Original and Skinny, both of which have a smooth, fluffy texture and perfectly sweet taste that expertly mirrors its less than natural competitor products.  Brandy loved this stuff so much, in fact that her first tub some how mysteriously disappeared without even being used in a any recipe or dish.

Because Truwhip goes perfectly with fruits, Brandy began brain storming.  "Spring makes me think of berries, of course, but also soft, sweet apricots.  Oh, lovely apricot jam on a croissant with a touch of cream cheese... Well now, that does give me an idea."  So gathering up her ingredients while dreaming of sitting at a table outside a bistro in New Orleans, a dish began to come together that could work for either brunch or dessert and still be somewhat healthy ("Well, healthier than is would be if I was using straight whipped cream!" said Brandy in justification).  

Stuffed Bread Pudding

6 large croissants

4 eggs

1 tablespoon vanilla extract

2 tablespoons sugar

3/4 cup of milk

1 block of cream cheese, softened

2 cups of Truwhip

1/3 cup of apricot preserves

Preheat oven to 325 degrees and grease a 9x9 pan with butter or cooking spray. Tear the croissants into small pieces and place in a large bowl.  In a smaller bowl, combine eggs, sugar, milk, vanilla, and salt.  Pour the mixture over the croissants and leave until most of the liquid has been absorbed.

 In a medium bowl, whip together the cream cheese and the Truwhip until smooth.  Layer in half of the croissant mixture into the greased pan and press flat with a plate.  Spread half of the Truwhip mixture onto the croissants, then add one layer of the apricot preserves, spread on the remainder of the Truwhip mixture, and top with the other half of the croissants.  Press flat again so that the top is somewhat level.  Bake in the oven for about 45 minutes or until the pudding has set.  If the top begins to brown too much, place a sheet of tin foil over the pan halfway through cooking.

Serve warm immediately or chill in the fridge overnight.  Makes 6-9 servings.

The writers of this blog were sent product by Truwhip free of charge in order to facilitate the writing of this post.