Apricot Bread Pudding
Recipe from
Better Homes and Gardens
Dried apricots and a hint of cardamom make an old-fashioned dessert extra scrumptious.
Servings:
Makes 6 to 8 servings.
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Ingredients
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4eggssee savings
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3-1/2 cupsmilksee savings
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1/2 cupsugarsee savings
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1-1/2 teaspoonsvanillasee savings
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5 cupstorn dry bread pieces (6 to 7 slices)see savings
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12dried apricot halves, quarteredsee savings
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1/4 cupcurrantssee savings
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2 tablespoonssugarsee savings
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1/2 teaspoonground cardamomsee savings
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1 tablespoonmargarine or butter, cut upsee savings
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Maple syrup heated (optional)see savings
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 information
Calories 332, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 153 mg, Sodium 266 mg, Carbohydrate 52 g, Fiber 2 g, Protein 12 g. Daily Values: Vitamin A 25%, Vitamin C 3%, Calcium 19%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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