*  Exported from  MasterCook  *

                         Apricot Bread Pudding

Recipe By     : The Dehydrator Book by Joanna White
Serving Size  : 8    Preparation Time :0:00
Categories    : Puddings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb            Loaf egg bread
  3      c             Milk
  1      c             Cream
  3                    Eggs
  1 1/2  c             Sugar
  1      tb            Almond extract -- up to 2 tb
    3/4  c             Dried apricots -- chopped
    3/4  c             Raisins
    3/4  c             Slivered almonds
  1      c             Powdered sugar
    1/2  c             Margarine -- soft
  1                    Egg
    1/4  c             Amaretto -- or to taste

Preheat oven to 350 F. Cut or tear bread into pieces amd place on a
cookie sheet. Toast bread pieces in oven for about 15 minutes. Place
in a 2 qt 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 minutes. 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.

Formatted for Mastercook by Carol Floyd <[email protected]>


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