Apricot Bread Pudding

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
apricot bread pudding

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 553 Calories
Protein: 15 g
Carbohydrate: 83 g
Fat: 19 g
Fibre: 2.1 g
Sodium: 333 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 21 % / 234 mg
Selenium: 66 %
Vitamin B12: 64 %
Vitamin D: 49 %
Riboflavin: 43 %