Cranberry Bread Pudding

Ingredient ULF # Portion
Sara Lee Sliced Croissants 724780 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 149738 2 cups
Land O’ Lakes Whole Milk 149293 2 cups
Diamond Crystal Kosher Salt 308710 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.