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I made this tonight for a nice treat after rushing around for Home Coming activities. I took it out of the oven just before we left the house and when we returned, I warmed up my homemade maple syrup, which I served over it. The apricots made a nice change from traditional bread puddings in both appearance and taste. I didn't have any currants and the substitution recommended was raisins, which I did have so I used them. Delicious...thanks for sharing Miss Annie!!!

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Cindy Lynn October 10, 2002

Fantastic, fast and easy. I used a combo of whole wheat bread and some leftover sourdough we had, and doubled the amount of the apicots and used raisins as I couldn't find currants. Cooked in two loaf pans, froze one, I hope that is ok....Really nice, will make again, maybe trying other fruit combos!

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Kasha February 08, 2004

Followed directions, easy to make. The only change I would make is to stir the cinnamon into the dish instead of putting on top. I was in the mood for just plain apricot bread pudding so I did not add currents or raisins. It was very delicious, and we ate it hot out of the oven. It should taste even better today! Thanks for sharing.

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CRYSTALINA Haldeman January 19, 2004

I took this to a church dinner and got a lot of great reviews. I doubled the apricots and did not use the currants. I personally would add more cardamon next time.

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ratherbebaking September 26, 2007

I grabbed this recipe in Random Draw Tag and I'm so glad I did. It's wonderful. I used ginger since I didn't have the cardamom. Didn't even need the maple syrup! Thanks for a great recipe Miss Annie.

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Alisa Lea May 23, 2006
Apricot Bread Pudding