Apricot bread pudding

Yield: 8 Servings

Measure Ingredient
1 pounds Loaf Egg bread
3 cups Milk
1 cup Cream
3 \N Eggs
1½ cup Sugar
1 tablespoon Almond extract; up to 2 tbsp.
¾ cup Chopped dried apricots
¾ cup Raisins
¾ cup Slivered almonds
1 cup Powdered sugar
½ cup Soft margarine
1 \N Egg
¼ cup Amaretto; or to taste

Preheat oven to 350 degrees. Cut or tear bread into pieces amd place on a cookie sheet. Toast bread pieces in oven for about 15 mins. 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 mins. 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 ameretto. Serve over warm pudding.

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

Recipe by: The Dehydrator Book by Joanna White Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@...> on Nov 11, 1997

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