Apple Apricot Bread Pudding |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 pound(s) loaf soft-crust whole-grain bread cut in large chunks |
2 cup(s) dairy free milk |
4 whole(s) eggs |
2 cup(s) all-fruit apricot preserves |
1/2 cup(s) sugar |
1/2 cup(s) oil |
3 tablespoon(s) apricot brandy or rum |
2 tablespoon(s) cinnamon |
4 whole(s) granny smith (green) apples, unpeeled, grated use a food processor |
Directions:
1. Preheat the oven to 375F. Mix all ingredients except apples by hand in a bowl, breaking up the bread and preserves as you go. Fold in the apples, gently so as not to extract more moisture. Pour the batter into a greased 9×13 inch pan, a greased 10-inch round pan or a dozen greased muffin molds. Bake for about 1 hour (about 40 minutes for muffin molds), or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice-cream.
|
|