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| Apricot Bread Pudding #2
1 dash of ground cinnamon
2 Eggs
1/2 cup of butter
1 pound of apricots*
1/2 cup of stale bread crumbs, w/o crust
1 cup of milk
1/3 cup of sugar
1/8 teaspoon of salt
*Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in saucepan over medium heat. Add and cook apricots, tossing occasionally, until tender and translucent. Remove apricots. Add remaining butter to saucepan and cook bread crumbs over very low heat, stirring regularly, until uniformly golden and crisp. Spread crumbs in bottom of lightly buttered gratin dish. Arrange apricots on bed of crumbs and sprinkle lightly with cinnamon. Whisk together milk, eggs, sugar and salt in bowl. Pour liquid slowly over apricots. Bake at 325ºF. l/2 hour. Makes 4 servings and for those of you interested, each serving contains 444 calories, 476 mg. sodium, l74 mg. cholesterol, 28 grams fat, 43 grams carbohydrates, 9 grams protein, 0.72 gram fiber. From the LA Times, shared by Punky Frischknecht Prodigy ID# SMCD91F. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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