Apricot Cranberry Bread Pudding

Recipe by Shirl J 831
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup finely chopped dried apricot
  • 3
    tablespoons dried cranberries
  • 1 12
    tablespoons orange liqueur (or orange juice)
  • 8
    slices French bread (cut 1/4 inch thick)
  • 3
    tablespoons apricot jam, warmed
  • 1
    cup whipping cream
  • 1
    cup milk
  • 2
    large eggs
  • 12
    teaspoon vanilla
  • 1
    small pinch salt
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DIRECTIONS

  • Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
  • Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
  • Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
  • Scatter remaining apricot mixture over bread.
  • Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
  • Cover with foil.
  • Place dish in roaster; pour enough boiling water to come halfway up side of dish.
  • Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
  • Carefully remove dish from roaster; let stand for 15 minutes before serving.
  • Serve warm or cold.
  • Serves 4 to 6.
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