6&20 Carolina Cream Bread Pudding

posted in Dessert

From the Kitchen of Lara Lyn Carter



  • 6 large croissants
  • 1 1/2 cups 6&20 Carolina Cream
  • 1 tbsp. Sparkman's Dairy butter melted
  • 4 eggs beaten
  • 3/4 cups sugar
  • 1/4 tsp. salt
  • 1/4 cup Sparkman's Dairy milk
  • 1/2 cup chopped pecans


Tear the croissants into bite-size pieces and place them in a large bowl. Whisk together the Carolina Cream, butter and eggs in a medium bowl. Stir the sugar, salt, and milk into the egg mixture. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.