Fruit Pudding - Small Pastries

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	Ingredient	Quantity
1.	Sweet Bread Crumbs (Danish, croissants, brioche, cinn raisin rolls	24-32 ounces
2.	Vanilla Flan	48 ounces (1 batch)
3.	Raisins	4 ounces
4.	Dried Apricot - Sliced	4 ounces
5.	Apricot Glaze	4 ounces
6.	Fruit to garnish	as needed

Process	Instructions
1. Prepare	Line pan bottom with baking paper and fill pan with cubed and diced pieces of sweet breads.
2. Add	Soak the raisins and apricots in warm water and drain. Add the dried fruits by scattering it about on top.
3. Pour	Pour the flan over the dish. Press down any high spots to have a nice flat surface.
4. Bake	Bake in a 345°(F) oven for about an hour - cool, then chill.
5. Trim	Dump out onto a clean surface. Trim the excess from the edges. Using a tranche board as a guide, slice the pudding into two - 4 inch wide strips and place them onto the tranche boards for easier handling.
6. Finish	Glaze the outer edges - garnish with desired fruit(s) - glaze again to coat the fruit topping and hold it in place.
Additional Comments:

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