Breads and Muffins

Makes 8 Servings

6–7 frozen croissants
¼ cup whipped cream cheese
½ cup diced dried apricots
¼ cup sliced almonds
3 cups half & half
4 eggs
¹/₃ cup sugar
2 teaspoons almond extract

Apricot Sauce
2 can apricots in pear juice
¹/₃ cup sugar
Dash nutmeg or allspice
1 tablespoon cornstarch, diluted with water for thickening

Spray a 9x13-inch baking dish with non-stick cooking spray. Cut croissants into bite-sized pieces and fill baking dish to top. Tuck cream cheese between croissant pieces. Sprinkle apricots and almonds around croissants. Use a blender to whip together half and half, eggs, sugar and almond extract. Pour mixture over top of croissants. Refrigerate overnight. Preheat oven to 350°F. Remove refrigerated bread and bake in oven 50-55 minutes. Top with apricot sauce to serve. For apricot sauce: In a small saucepan over medium heat, bring canned apricots and sugar to a boil. Reduce heat to simmer and stir in diluted cornstarch and nutmeg. Cook, stirring often, until thickened.

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