Honey bread pudding with fresh fruit

8 large eggs
3 1⁄2 cups whole milk
2 1⁄4 cups sugar
1 1⁄2 cups whipping cream
1 teaspoon vanilla extract
1 1-pound loaf cinnamon-swirl bread, cut into 1-inch cubes
1⁄2 cup Florida honey

Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, Florida honey and vanilla; whisk to blend well. Stir in bread. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Fresh Florida Fruit. Great for Thanksgiving Dessert. Serves 12

Honey Vinaigrette

1⁄2 cup olive oil
2 Tablespoons Dijon mustard
1⁄4 cup Champaign vinegar
1⁄4 cup Florida honey
Salt and white ground pepper to taste

Combine all ingredients in a bowl and wisk until it has binded together. Great with Florida blue Lump crab meat and Florida citrus products.