Preheat conventional oven to 375°F. Coat a full hotel pan with nonstick cooking spray; set aside.

Pour cold water into mixing bowl; add Bread Pudding with Cinnamon Mix and stir with a wire whisk until smooth.

Whisk in Apricot Preserves until well combined.

Add bread and stir gently to combine. Allow bread to absorb most of the liquid mixture.

Pour into prepared pan. Sprinkle Whole Grain Oat Crisp Topping Mix over the top. Bake for 40-45 minutes.

Remove bread pudding from oven and allow to cool.

Cut into 32 pieces.

Mix 1 bottle Vanilla dessert topping and 1 cup Apricot Preserves together in a bowl until well combined.

Drizzle about 1 tablespoon over each piece of bread pudding before serving.