Apricot Bread Pudding

Name: Apricot Bread Pudding
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 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)

5

Submitted by Miss Annie

"Dried apricots and a hint of cardamom make this old favorite into something special."

Apricot Bread Pudding created by Alisa Lea

Ready In:: 1hr 20mins
Serves:
Units:

Nutrition Information

5

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@Miss Annie

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@Miss Annie

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review by ratherbebaking

9/26/2007

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.
photo by Alisa Lea

5/25/2006
review by Alisa Lea

5/23/2006

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.
review by Kasha

2/8/2004

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!
review by CRYSTALINA Haldeman

1/19/2004

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.