Prep: 40 minutes
Bake: 55 minutes
Cool: 5 minutes
Total: 1 hour 40 minutes
Makes: 12 servings

Ingredients:

6 eggs
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
4 cups half and half
2 packages (11 ounces each) Pepperidge Farm® Farmhouse® Brioche Dinner Rolls, cut into 1-inch pieces (cut and leave overnight to dry out or lightly toast pieces in 300°F oven before using)
6 ounces fresh blueberries (about 1 1/4 cups)
6 ounces fresh raspberries (about 1 1/2 cups)

Directions:

Whisk the eggs and brown sugar in a large bowl. Whisk in the vanilla extract, cinnamon, nutmeg and salt. Add the half and half and whisk until well-blended. Add the brioche pieces and mix lightly to coat. Cover and refrigerate for 30 minutes or overnight.

Heat the oven to 375°F. Grease a 13x9x2-inch baking dish. Stir the brioche mixture and spoon half into the bottom of the dish. Top with half the blueberries and raspberries. Top with the remaining brioche mixture and remaining blueberries and raspberries. Cover the baking dish with foil.

Bake for 45 minutes. Remove the foil and bake, uncovered, for another 10 minutes or until the top is golden brown and a knife inserted in the center comes out clean. Let the bread pudding cool for 5 minutes before serving. Serve topped with whipped cream and fresh mint leaves, if desired.

If you're not serving a crowd, make a smaller batch. Reduce the ingredient amounts by half. Bake, uncovered, in a greased 8x8x2-inch baking dish for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve this bread pudding topped with whipped cream for dessert, or with a sprinkle of confectioners' sugar as a decadent brunch dish.

Prep: 25 minutes
Bake: 15 minutes
Cool: 5 minutes
Total: 45 minutes
Serves: 16

Ingredients:

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 ounces Brie cheese, cut into 16 (about 1/2-inch) cubes
1/3 cup fig jam
1/3 cup chopped pecans
1 teaspoon chopped fresh thyme leaves

Directions:

1. Heat the oven to 400°F. While the oven is heating, spray 16 mini muffin-pan cups with cooking spray (most pans have 24 cups, so the pan will not be full).
2. Unfold the pastry sheet on a work surface. Cut the pastry sheet into 16 (2 1/4-inch) squares. Press the pastry squares into the muffin-pan cups. Place 1 cube Brie into each pastry cup and top each with about 1 teaspoon fig jam and about 1 teaspoon pecans
3. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 5 minutes. Sprinkle with the thyme before serving.For Baked Brie & Prosciutto Puff Pastry Bites, substitute ⅓ cup diced prosciutto for the fig jam and omit the pecans and thyme.How to Thaw? Thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.

How to Thaw? Thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.