Apricot Bread Pudding

Dried apricots and a hint of cardamom make an old-fashioned dessert extra scrumptious.

  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 55 mins 325°F
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Apricot Bread Pudding
Ingredients
4
eggs
3 1/2
cups milk
1/2
cup sugar
1 1/2
teaspoons vanilla
5
cups torn dry bread pieces (6 to 7 slices)
12
dried apricot halves, quartered
1/4
cup currants
2
tablespoons sugar
1/2
teaspoon ground cardamom
1
tablespoon margarine or butter, cut up
 
Maple syrup heated (optional)
Directions
  1. 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.
  2. For topping, in a small mixing bowl stir together the 2 tablespoons sugar and cardamom. Sprinkle over casserole. Dot with margarine or butter.
  3. 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
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