Apricot Bread Pudding
- In a medium mixing bowl beat together eggs, milk, the 1/2 cup sugar, and vanilla. In a large mixing bowl combine bread pieces, apricots, and currants; place in a greased 2-quart rectangular baking dish. Pour milk mixture over bread mixture in casserole.
- For topping, in a small mixing bowl stir together the 2 tablespoons sugar and cardamom. Sprinkle over casserole. Dot with margarine or butter.
- Bake in a 325 degree F. oven for 55 to 60 minutes or until a knife inserted near center comes out clean. Serve warm with maple syrup, if desired. Makes 6 to 8 servings.
Nutrition Facts (Apricot Bread Pudding)
- Per serving:
- 332 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 153 mg chol.,
- 266 mg sodium,
- 52 g carb.,
- 2 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet