Killen’s crème brûlée bread pudding is extraordinary because Chef Killen uses croissants instead of old bread, which adds dimension and flaky texture. It’s baked with sundried apricots and fresh blueberries. And to top it off, a sauce of brandy-plumped raisins, cinnamon, candied granny smith apples, butter and cinnamon sticks is drizzled on top. This decadently satisfying bread pudding should not be missed!