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| Apricot Bread Pudding
1 pound loaf of egg bread
3 cups of milk
1 cup of cream
3 Eggs
1 1/2 cups of sugar
1 tablespoon of almond extract; up to 2
3/4 cup of chopped dried apricots
3/4 cup of raisins
3/4 cup of slivered almonds
1 cup of powdered sugar
1/2 cup of soft margarine
1 Egg
1/4 cup of Amaretto or more to taste
Preheat oven to 350ºF. Cut or tear bread into pieces and place on a cookie sheet. Toast bread pieces in oven for about 15 minutes. Place in a 2 quart buttered casserole. Meanwhile mix 3 cups milk, cream, 3 eggs and sugar together. Pour milk mixture over bread in casserole and let bread absorb liquid for 15 minutes. Add almond extract, apricots, raisins and almonds. Combine with ingredients in casserole dish. Place casserole dish inside another bigger baking dish. Pour boiling water in the larger dish. Bake for 1 hour, making sure there is always water in the bigger dish. In saucepan mix powdered sugar, margarine and egg. Bring just to the boil. Remove from heat and add amaretto. Serve over warm pudding. Serves 8
Source The Dehydrator Book by Joanna White Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: The Dehydrator Book by Joanna White Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 11, 1997 |
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