apricot-cranberry bread pudding
(1 RATING)
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.
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prep time
30 Min
cook time
50 Min
method
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yield
12 serving(s)
Ingredients
- 6 cups diced sour dough french bread
- 1 quart whole milk
- 1 pint cream
- 7 - whole eggs
- 4 - egg yokes
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup diced dried apricots
- 1/3 cup diced dried cranberries
- - pinch of salt
How To Make apricot-cranberry bread pudding
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Step 1Preheat oven to 350 degrees.
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Step 2Butter a 9 x 12 shallow glass baking dish.
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Step 3Sprinkle the diced bread over the bottom.
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Step 4Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
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Step 5Pour this mixture over the diced bread using a strainer.
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Step 6Sprinkle all the diced dried fruits evenly over the top.
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Step 7Place 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.
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Step 8Bake for 40 to 50 minutes.
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Step 9NOTE: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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