cup thinly sliced dried apricot (preferably Del Monte Pacific-style)
Serving Size: 1 (286) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 292 g51 %
Total Fat 32.5 g50 %
Saturated Fat 18.3 g91 %
Cholesterol 266 mg
Sodium 369.5 mg
Dietary Fiber 1.9 g7 %
Sugars 27 g108 %
Protein 14.9 g
Position an oven rack in the middle of the oven; preheat oven to 350°.
Butter an 8-inch square glass baking dish.
Place the bread on a large baking sheet; drizzle with the butter.
Sprinkle with 1 tablespoon sugar, and toss to coat.
Spread the bread in a single layer and bake, stirring halfway through, for 15 minutes or until a deep golden brown.
Let cool on the baking sheet.
Meanwhile, bring the half-and-half just to a boil in a large heavy saucepan over medium-high heat.
Remove the pan from the heat; stir in the zest and ginger; let stand, covered, for 20 minutes.
Pour the half-and-half through a fine strainer set over a large glass measure or bowl, and wipe out the saucepan.
Whisk together the eggs, the remaining 1/2 cup sugar, and the salt in a medium bowl.
Slowly pour in the warm half-and-half, whisking constantly.
Return mixture to the saucepan and cook, whisking constantly, over med-low heat for 5-7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track.
Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.
Remove from the heat and whisk in the vanilla.
Pour the mixture through a fine strainer set over a large glass measure or bowl.
Transfer the bread to the baking dish and toss with the apricots.
Pour the custard over the bread.
Push down the bread with a spoon to submerge it.
Let stand for 30 minutes, or until the bread is softened.
Preheat the oven to 300°; have ready a roasting pan.
Put on a kettle of water to boil for the water bath.
Cover the baking dish with foil and seal the edges tightly.
Place the baking dish in the roasting pan and place in the oven.
Pour in enough boiling water the pan the come halfway up the sides of the baking dish.
Bake for 1 hour.
Carefully remove the foil and bake the bread pudding for 15 minutes longer, or until the top is golden brown but the center is still slightly jiggly.
Carefully remove the baking dish from the pan and let cool slightly on a wire rack.