Instructions

1. Preheat conventional oven to 375°F. Coat a full hotel pan with nonstick cooking spray; set aside.
2. Pour cold water into mixing bowl; add Foothill Farms® Bread Pudding Mix and stir with a wire whisk until smooth.
3. Whisk in Dickinson® 10 Tin Apricot Preserves until well combined.
4. Add bread and stir gently to combine. Allow bread to absorb most of the liquid mixture.
5. Pour into prepared pan. Sprinkle Foothill Farms® Whole Grain Oat Crisp Topping Mix over the top. Bake for 40-45 minutes.
6. Remove bread pudding from oven and allow to cool.
7. Cut into 32 pieces.
8. Mix 1 bottle Smucker’s® Vanilla PlateScapers® dessert topping and 1 cup Dickinson® 10 Tin Apricot Preserves together in a bowl until well combined.
9. Drizzle about 1 tablespoon over each piece of bread pudding before serving.