Recipe

Apricot Bread Pudding Recipe

	Crossfire / All my dishes 1 year, 10 months ago yum Prep:15m Cook:65m Servings:12	Crossfire
	yummy

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Ingredients

1 loaf (1 pound) day-old Italian bread, torn into 1-inch pieces

2 cups warm water

3 eggs

1 cup (1/2 pint) heavy cream

1/2 cup finely chopped dried apricots

1 teaspoon vanilla extract

3/4 cup granulated sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup confectioners' sugar

2 tablespoons apricot brandy

Directions

Preheat the oven to 350°F. Coat an 8-inch square baking dish with nonstick cooking spray.

In a large bowl, toss together the bread pieces and water, soaking the bread.

In a small bowl, beat the eggs, then stir in the heavy cream. Add to the soaked bread along with the apricots, vanilla, granulated sugar, salt, and cinnamon; stir until well combined. Place in the baking dish and bake for 60 to 65 minutes, or until puffy and firm in the center.

In another small bowl, combine the confectioners' sugar and brandy, stirring until smooth. After removing the finished pudding from the oven, while still warm, top with the apricot glaze.

: This should be served warm, so, if not serving it right from the oven, cool, cover, and store in the refrigerator. Just before serving, cover and reheat the pudding in a 300F. oven for about 15 minutes, then top with the glaze.

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