Apricot bread pudding
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Apricot bread pudding
  Bread    Pudding    Apricots  
Last updated 6/12/2012 1:04:47 AM. Recipe ID 29443. Report a problem with this recipe.
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      Title: Apricot bread pudding
 Categories: Desserts
      Yield: 8 Servings
 
      1 lb Loaf Egg bread
      3 c  Milk
      1 c  Cream
      3    Eggs
  1 1/2 c  Sugar
      1 tb Almond extract; up to 2
           -tbsp.
    3/4 c  Chopped dried apricots
    3/4 c  Raisins
    3/4 c  Slivered almonds
      1 c  Powdered sugar
    1/2 c  Soft margarine
      1    Egg
    1/4 c  Amaretto; or to taste
 
  Preheat oven to 350 degrees. Cut or tear bread into pieces amd place
  on a cookie sheet. Toast bread pieces in oven for about 15 mins.
  Place in a 2 quart buttered casserole. Meanwhile mix 3 cups milk,
  cream, 3 eggs and sugar together. Pour 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 boiling water in the larger dish. Bake for 1 hour, making
  sure there is always water in the bigger dish. In saucepan mix
  powdered sugar, margarine and egg. Bring just to the boil. Remove
  from heat and add ameretto. Serve over warm pudding.
  
  Source The Dehydrator Book by Joanna White Formatted for Mastercook by
  Carol Floyd--c.floyd@arnprior.com
  
  Recipe 




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Recipe ID 29443 (Apr 03, 2005)

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