Apricot Bread Pudding

* Exported from MasterCook *

Apricot Bread Pudding

Recipe By : The Dehydrator Book by Joanna White
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound loaf egg bread
3 cups milk
1 cup cream
3 eggs
1 1/2 cups sugar
1 tablespoon almond extract -- up to 2 tbsp.
3/4 cup chopped dried apricots
3/4 cup raisins
3/4 cup slivered almonds
1 cup powdered sugar
1/2 cup soft margarine
1 egg
1/4 cup amaretto -- or to taste

Preheat oven to 350 degrees. Cut or tear bread into pieces amd place on a cooki
e sheet. Toast bread pieces in oven for about 15 mins. Place in a 2 quart butte
red casserole. Meanwhile mix 3 cups milk, cream, 3 eggs and sugar together. Pou
r milk mixture over bread in casserole and let bread absorb liquid for 15 mins.
Add almond extract, apricots, raisins and almonds. Combine with ingredients in
casserole dish. Place casserole dish inside another bigger baking dish. Pour b
oiling water in the larger dish. Bake for 1 hour, making sure there is always w
ater in the bigger dish. In saucepan mix powdered sugar, margarine and egg. Bri
ng just to the boil. Remove from heat and add ameretto. Serve over warm pudding
.

NOTES : Source The Dehydrator Book by Joanna White Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com





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