| Ingredient | ULF # | Portion |
|---|---|---|
| Baker Boy Sliced Croissants | 724649 | 8 each, day old cut into 1 1/2” pieces |
| Dole Whole Cranberries | 749574 | 2 cups |
| Connolly’s Tom & Jerry Batter | 748400 | 4 cups or 1 container |
| Land O’ Lakes Heavy Cream | 149733 | 2 cups |
| Land O’ Lakes Whole Milk | 149293 | 2 cups |
| Diamond Crystal Kosher Salt Box | 308709 | Pinch |
Cut croissants to correct size and set aside. Add two cups of the cranberries to the cut croissants and combine well, pour into a well sprayed foil 1/2 pan. Combine Tom and Gerry batter with the heavy cream, whole milk and a pinch of salt and mix well. Add the batter to the croissant berry mixture and let the bread soak in the batter. Allow to stand for 20 min before baking. Bake at 325 degrees until the pudding is firm and cooked through approx. 1 hour. Allow to cool before cutting. Top with icing of choice or powdered sugar.
