Sun Dried Apricot Bread Pudding

Sun Dried Apricot Bread Pudding

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Ingredients

Sun Dried Apricot Bread Pudding

Prep Time | 20 min   Total Time | 90 min   Servings | 10

Directions

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
4 eggs
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.

Posted by: Traina Kitchens

 

 

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