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Apricot-and-bread pudding
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Desserts, Pastry, Puddings & Custards |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| dash | Ground cinnamon | | 2
| | Eggs | | 1/2
| cup | Butter | | 1
| lbs | Apricots* | | 1/2
| cup | Stale bread crumbs, w/o crust | | 1
| cup | Milk | | 1/3
| cup | Sugar | | 1/8
| tsp | Salt |
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Procedures:
| 1 | *note: apricots should be pitted and quartered. | | 2 | Melt 3 tbs. | | 3 | Butter in saucepan over medium heat. | | 4 | Add and cook apricots, tossing occasionally, until tender and translucent. | | 5 | Remove apricots. | | 6 | Add remaining butter to saucepan and cook bread crumbs over very low heat, stirring regularly, until uniformly golden and crisp. | | 7 | Spread crumbs in bottom of lightly buttered gratin dish. | | 8 | Arrange apricots on bed of crumbs and sprinkle lightly with cinnamon. | | 9 | Whisk together milk, eggs, sugar and salt in bowl. | | 10 | Pour liquid slowly over apricots. | | 11 | Bake at 325 degrees l/2 hour. | | 12 | Makes 4 servings and for those of you interested, each serving contains 444 calories, 476 mg. | | 13 | Sodium, l74 mg. | | 14 | Cholesterol, 28 grams fat, 43 grams carbohydrates, 9 grams protein, 0.72 gram fiber |
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