Apricot Bread Pudding

Name: Apricot Bread Pudding
Yield: 6 servings
Ingredients: 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

This recipe is taken from the 1985 Milk Calendar. This is the Apricot Bread Pudding recipe.

Prep: 20 min
Cooking: 1 h

Yields 6 servings

Ingredients

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

READY FOR REWARDS?

Preparation

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.