Summer Harvest Pudding

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Using prepared peach and raspberry turnovers makes preparing this luscious "bread" pudding really easy. A sprinkle of fresh thyme adds a hint of sophistication, but this recipe is so tasty, it suits any occasion.

Prep: 35 minutes
Bake: 55 minutes
Stand: 10 minutes

Serves: 6

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This recipe doesn't follow one of our 10 basic techniques (there are a few that are too unique!). Watch these related videos for helpful tips.

Tip

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If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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Recipe

Ingredients

Vegetable cooking spray
1 pkg. (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 tsp. fresh thyme leaves
2 tsp. vanilla extract
3 tbsp. Demerara or other coarse raw sugar
Sweetened whipped cream or ice cream

Directions

Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray.
Cut each baked and cooled turnover into 6 pieces. Place the turnover pieces into the prepared baking dish. Beat the milk, cream, granulated sugar, eggs, thyme and vanilla extract in a large bowl with a fork or whisk. Pour the milk mixture over the turnover pieces and let stand for 10 minutes. Sprinkle with the Demerara sugar.
Bake for 55 minutes or until the pudding is set. Serve the pudding warm or at room temperature with the whipped cream, if desired.