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
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
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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.
Tips
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 % |
