Food Service Promotion

HONEY BUN BREAD PUDDING

(Makes 6 Servings)

Preheat oven to 350 degrees.
Line a large muffin tin with cupcake liners or grease the tins.
Combine milk, egg, brown sugar, vanilla, nutmeg and cinnamon in a medium bowl. Mix well.
Cut each Honey Bun into 1″ cubes and add to milk mixture.
At this point you would add your raisins, pecans or optional filler.
Let bread (with or without fillers) sit for 15 minutes to soak up the milk mixure.
Spoon bread mixture equally into prepared muffin cups.
Bake for 30 – 35 minutes or until the bread pudding is puffed up and golden brown.
Remove pan from oven and spray each bread pudding with 5 sprays of butter spray.
Cool completely before serving.

(Makes 16 – 18 wedges)

20 MIN
TOTAL TIME: 1 HR 45 MIN
SERVINGS:12

Preheat the oven to 350°. Butter a shallow 3-quart baking dish. In a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola. Transfer the topping to a bowl.
n a large bowl, toss the apples with the sugar, lemon juice, cinnamon, nutmeg and the remaining 2 tablespoons of flour. Spread in the baking dish. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the filling is bubbling. Let cool for 20 minutes, then serve. Top with whipped cream if desired.

Place yogurt in a fine mesh sieve or use a colander lined with cheese cloth. Let sit 30 minutes. Do not skip this step as it drains some of the liquid off and will help keep this pie thick. Discard liquid.
In a mixer beat cream cheese until very smooth. Add sugar and vanilla. Beat until smooth. Add strained yogurt and beat just until mixed in well.
Pour filling into crust and refrigerate for 6 hours or until firm.
Just before serving, arrange with fresh berries on top and drizzle with honey.

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