I need to make a good sized dessert for a potluck tonight and thought that a bread pudding might be good. I want to use fresh apricots and cherries - lots of em.
All the recipes I have found seem to be for dried fruit and I'm concerned that I as the apricots cook, they'll get very juicy and throw off the texture. Does anyone have some proportions that might be helpful for the custard part of this dessert?
I was planning to use:
Croissants
Fresh apricots and cherries (I have fruit trees in back yard)
eggs
milk
cream
sugar
almonds
seasoning as needed
any suggestions?
All the recipes I have found seem to be for dried fruit and I'm concerned that I as the apricots cook, they'll get very juicy and throw off the texture. Does anyone have some proportions that might be helpful for the custard part of this dessert?
I was planning to use:
Croissants
Fresh apricots and cherries (I have fruit trees in back yard)
eggs
milk
cream
sugar
almonds
seasoning as needed
any suggestions?