This recipe is taken from the 1985 Milk Calendar. This is the Apricot Bread Pudding recipe.
- Prep: 20 min
- Cooking: 1 h
- 1/2 cup (125 mL) raisins
- 5 dried apricots cut into quarters
- 6 slices bread (preferably egg bread)
- 1/3 cup (80 mL) unsalted butter at room temperature
- 6 eggs
- 3/4 cup (180 mL) sugar
- 3 cups (750 mL) Milk hot
- 2 tsp (10 mL) vanilla extract
- 1/2 cup (125 mL) apricot jam or jelly
Place raisins and apricots in a bowl; cover with boiling water. Soften 10 min; drain well.
Sprinkle half the fruit in the bottom of a buttered 8-cup (2 L) baking dish. Butter bread and arrange, buttered side up, on top of the fruit, overlapping if necessary. Sprinkle with remaining fruit.
Combine eggs and sugar; blend well. Beat in milk and vanilla extract. Pour over bread. Place in a water bath (a larger pan half-filled with very hot water). Bake at 350 °F (180 °C) for about 1 hour until a knife inserted into the centre comes out clean.
Heat jam or jelly and brush over the bread; rest 10 min before serving. Serve warm or cold.
Top 5 Nutrients
|Calcium:||21 % / 234 mg|
|Vitamin B12:||64 %|
|Vitamin D:||49 %|