Recipe by Miss Annie
Dried apricots and a hint of cardamom make this old favorite into something special.
Top Review by Cindy Lynn
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!!!
- 4 eggs
- 3 1⁄2 cups milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla
- 5 cups torn dry bread, pieces (French Bread is best)
- 12 dried apricot halves, quartered
- 1⁄4 cup currants
- 2 tablespoons sugar
- 1⁄2 teaspoon ground cardamom
- 1 tablespoon butter or 1 tablespoon margarine, cut up
- maple syrup, heated (optional)
Directions See How It's Made
- In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
- In a large mixing bowl combine bread pieces, apricots, and currants.
- Place in a greased 2 quart rectangular baking dish.
- Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
- In a small bowl, stir together 2 Tbsps.
- sugar, and cardamom.
- Sprinkle over top of pudding.
- Dot with butter or margarine.
- Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
- Serve warm with maple syrup, if desired.