Apricot Bread Pudding

Recipe Ingredients

1 lb	454g / 16oz	Loaf egg bread
3 cups	711ml	Milk
1 cup	237ml	Cream
3		Eggs
1 1/2 cups	297g / 10oz	Sugar
1 tablespoon	15ml	Almond extract - up to 2 tbsp.
3/4 cup	109g / 3.8oz	Chopped dried apricots
3/4 cup	120g / 4.2oz	Raisins
3/4 cup	69g / 2.4oz	Slivered almonds
1 cup	198g / 7oz	Powdered sugar
1/2 cup	99g / 3.5oz	Soft margarine
1		Egg
1/4 cup	59ml	Amaretto - 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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