Louisiana Bread and Butter Pudding
Ingredients (45 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | can | Fruit Cocktail in Heavy Syrup, 30 oz. can, drained |
| 0.50 | tsp | Cinnamon, ground |
| 2.50 | lb | Danish , assorted fruit,(no lemon flavored), walnut ring, donuts, etc. |
| 1.00 | gal | Milk , whole |
| 8.00 | oz | KNORR Creme Caramel Flan 6 x 16 OZ , or 1 pkg. |
| Cinnamon, ground , garnish |
Preparation
1. Drain fruit cocktail and pour into a hotel pan; add cinnamon powder and mix. Cube Danish and breads and toss together with canned fruit.
2. In a saucepan, pour milk and add Knorr Creme Caramel Flan, whisk and bring to a boiling point, stirring frequently.
3. Pour flan on top of cubed danish and fruit and stir carefully to mix together. Chill. Garnish with cinnamon powder.
4. If desired, pour flan mixture into individual containers and chill. Garnish with cinnamon powder.
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