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Apricot Bread Pudding

Type: Fruit
Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozLoaf egg bread
3 cups 711mlMilk
1 cup 237mlCream
3   Eggs
1 1/2 cups 297g / 10ozSugar
1 tablespoon 15mlAlmond extract - up to 2 tbsp.
3/4 cup 109g / 3.8ozChopped dried apricots
3/4 cup 120g / 4.2ozRaisins
3/4 cup 69g / 2.4ozSlivered almonds
1 cup 198g / 7ozPowdered sugar
1/2 cup 99g / 3.5ozSoft margarine
1   Egg
1/4 cup 59mlAmaretto - or to taste

Recipe Instructions

Preheat oven to 350F.  Cut or tear bread into pieces and place on a cookie sheet.

Toast bread pieces in oven for about 15 minutes. Place in a 2 quart buttered casserole. Meanwhile mix 3 cups milk, cream, 3 eggs and sugar together.  Pour milk mixture over bread in casserole and let bread absorb liquid for 15 minutes. Add almond extract, apricots, raisins and almonds. Combine with ingredients in casserole dish.

Place casserole dish inside another bigger baking dish. Pour boiling water in the larger dish. Bake for 1 hour, making sure there is always water in the bigger dish.  In saucepan mix powdered sugar, margarine and egg. Bring just to the boil. Remove from heat and add ameretto. Serve over warm pudding.

Source:
The Dehydrator Book by Joanna White

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