Apricot And Cherry Bread Pudding
Bread Pudding Apricots
Last updated 6/12/2012 12:58:51 AM. Recipe ID 21697. Report a problem with this recipe.
Title: Apricot and cherry bread pudding
Yield: 4 Servings
1 lb Sweet cherries, pitted
1/2 lb Dried apricots, sliced
1/2 c Sugar
1 c Water
1 tb Lemon juice
8 sl Crusty country bread, about
2/3 -inch thick
2 tb Melted butter
1/4 c Drained plain yogurt
Sweetened with 1 tablespoon
In a heavy bottomed saucepan, place the cherries, apricots, and
sugar, and let stand for 30 minutes. Then add 1 cup water and bring
to a boil. Reduce the heat and cook for 15 minutes. Remove from the
heat and add the lemon juice and set aside to cool slightly.
Preheat the broiler to high. Brush the bread slices, on one side with
the melted butter. Place buttered side up, in the serving dish,
slightly overlapping, in one layer. Set under the broiler to lightly
toast the bread. Ladle the cooled cherry juices over the bread.
Scatter the cherries and apricots on top and bring to a boil on top
of the stove. Cover with foil and cook on medium for 5 minutes. Serve
with a dollop of the sweetened yogurt.
Yield: 4 to 6 servings
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