Apricot bread pudding

 
                           Apricot Bread Pudding
 
 Recipe By     : The Dehydrator Book by Joanna White
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         loaf egg bread
    3      cups          milk
    1      cup           cream
    3                    eggs
    1 1/2  cups          sugar
    1      tablespoon    almond extract -- up to 2 tbsp.
      3/4  cup           chopped dried apricots
      3/4  cup           raisins
      3/4  cup           slivered almonds
    1      cup           powdered sugar
      1/2  cup           soft margarine
    1                    egg
      1/4  cup           amaretto -- or to taste
 
 Preheat oven to 350 degrees. Cut or tear bread into pieces amd place on a cooki
 e sheet. Toast bread pieces in oven for about 15 mins. Place in a 2 quart butte
 red casserole. Meanwhile mix 3 cups milk, cream, 3 eggs and sugar together. Pou
 r milk mixture over bread in casserole and let bread absorb liquid for 15 mins.
  Add almond extract, apricots, raisins and almonds. Combine with ingredients in
  casserole dish. Place casserole dish inside another bigger baking dish. Pour b
 oiling water in the larger dish. Bake for 1 hour, making sure there is always w
 ater in the bigger dish. In saucepan mix powdered sugar, margarine and egg. Bri
 ng just to the boil. Remove from heat and add ameretto. Serve over warm pudding
 .
 
 NOTES : Source The Dehydrator Book by Joanna White Formatted for Mastercook by 
 Carol Floyd--c.floyd@arnprior.com
 
 
 
 
 
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