Apricot Bread Pudding Recipe - Cooking Index
Apricot Bread Pudding Recipe - Cooking Index
| 1 lb | Loaf egg bread | |
| 3 cups | Milk | |
| 1 cup | Cream | |
| 3 | Eggs | |
| 1 1/2 cups | Sugar | |
| 1 tablespoon | Almond extract - up to 2 tbsp. | |
| 3/4 cup | Chopped dried apricots | |
| 3/4 cup | Raisins | |
| 3/4 cup | Slivered almonds | |
| 1 cup | Powdered sugar | |
| 1/2 cup | Soft margarine | |
| 1 | Egg | |
| 1/4 cup | Amaretto - or to taste |
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
Source:
The Dehydrator Book by Joanna White
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