Apricot-Cranberry Bread Pudding

Name: Apricot-Cranberry Bread Pudding
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 6 c diced sour dough french bread; 1 qt whole milk; 1 pt cream; 7 whole eggs; 4 egg yokes; 1 c sugar; 2 tsp vanilla; 1/2 c diced dried apricots; 1/3 c diced dried cranberries; pinch of salt

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By Barbara Pendley
@Barbee

I received this from M.S. Russell from the great state of OR. She was kind enough to share this with me from a recent recipe swap, and I wanted to share it here. It is truly good. A very special thank you to Mrs. Russell.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

50 Min

Ingredients

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6 c

diced sour dough french bread
1 qt

whole milk
1 pt

cream
7

whole eggs
4

egg yokes
1 c

sugar
2 tsp

vanilla
1/2 c

diced dried apricots
1/3 c

diced dried cranberries
·

pinch of salt

How to Make Apricot-Cranberry Bread Pudding

Step-by-Step

Preheat oven to 350 degrees.
Butter a 9 x 12 shallow glass baking dish.
Sprinkle the diced bread over the bottom.
Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
Pour this mixture over the diced bread using a strainer.
Sprinkle all the diced dried fruits evenly over the top.
Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
Bake for 40 to 50 minutes.
NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.