Source: Campbell's Recipes

Summer Harvest Pudding
Using prepared peach and raspberry turnovers makes preparing this luscious "bread" pudding really easy.  A sprinkle of fresh thyme adds a hint of sophistication, but this recipe is so tasty, it suits any occasion.
Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 55 minutes


Vegetable cooking spray
1 package (12.5 ounces each) Pepperidge Farm® Peach Turnovers and Pepperidge Farm® Raspberry Turnovers, baked and cooled according to package directions
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
6 eggs
fresh lemon thyme leaves or 1 1/2 teaspoons fresh thyme leaves
2 teaspoons vanilla extract
3 tablespoons Demerara or other coarse raw sugar
sweetened whipped cream or ice cream

Heat the oven to 350°F. Spray a 2-quart shallow baking dish with the cooking spray.

Cut each baked and cooled turnover into 6 pieces. Place the turnover pieces into the prepared baking dish. Beat the milk, cream, granulated sugar, eggs, thyme and vanilla extract in a large bowl with a fork or whisk. Pour the milk mixture over the turnover pieces and let stand for 10 minutes. Sprinkle with the Demerara sugar.
Bake for 55 minutes or until the pudding is set. Serve the pudding warm or at room temperature with the whipped cream, if desired.