Sun Dried Apricot Bread Pudding
Prep Time | 20 min Total Time | 90 min Servings | 10
Easy Homemade Sun Dried Apricot Jam
1 cup of sugar
1 cup of water
½ cup of Traina Sun Dried Diced Apricots, hydrated then drained
½ cup apricot preserves
Combine sugar and water in a saucepan. Allow the sugar to melt and the liquid to reduce by half. Add sun dried apricots. Cook low an additional 5 minutes. Remove from heat and add apricot preserves.
For the Pudding
1 load day old bread, torn into pieces
1 ½ cups milk
1 ¼ cups sugar
1 tsp vanilla or almond extract
Pinch of salt
1/3 cup toasted, slivered almonds
1 'Easy Homemade Sun Dried Apricot Jam'
Butter a 1½ quart casserole dish. Preheat the oven to 350°
In a large bowl, whisk together eggs, milk, salt and vanilla. Pour this mixture into the prepared casserole dish filled with bread cubes. With a large spoon, dollop and spread spoonfuls of 'Easy Homemade Sun Dried Apricot Jam' on top and through the bread pudding. Sprinkle pudding with almonds.
Bake at 350° for 45-55 minutes.
For the Topping
1 stick of butter
1 cup powdered sugar
Dash of salt
½ cup Grand Marnier
Whisk all ingredients until smooth. Poor topping over 'cooled' bread pudding and brown under a hot broiler.