Apricot Bread Pudding
- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 1 hr
- Yields 6 servings
Preparation
What You Need
Instructions
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 sq (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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 553 CaloriesProtein: 15 g
Carbohydrate: 83 g
Fat: 19 g
Fibre: 2.1 g
Sodium: 333 mg
Calcium: 21 % / 234 mg
Selenium: 66 %
Vitamin B12: 64 %
Vitamin D: 49 %
Riboflavin: 43 %
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