Apricot Bread Pudding

Tonight I was in the mood for something warm and soothing and because I have lots of canned fruits, I thought a pudding could do the job.

I used a loaf pan because I like my pudding tall... but if you like it thin and on the crispy side, use a larger pan to spread it.

This was very delicious, I ate half the pan alone, and even husband who doesn't like sweets asked for a slice, and he loved it too.

1 jar (1-quart)(750 gr.) apricot (halved in syrup)
4 eggs
1/2 loaf of French bread (or rolls)
1/2 stick (60 gr.) butter
1/2 cup(100 gr.) sugar
1 teaspoon cinnamon
Pinch of Nutmeg
1 teaspoon vanilla

1/2 cup (125 ml) milk
1/4 cup (25 gr.) sugar

Butter a loaf dish 10” x 5” (26 x 13 cm) for a tall pudding.
* For a thin and crispy pudding use a tin 12”x9” (30 x 23 cm).
Preheat oven to 350° F (180°C).
In a bowl, strain the fruits.

In another bowl mix eggs, sugar, fruit juice, cinnamon, nutmeg and vanilla.
Cut the bread into cubes. Place half the bread in the pan; place half the fruit on top of the bread; sprinkle half the egg mixture and half the butter, placing bits of butter here and there. Repeat with the remaining ingredients.

Place the dish in the hot oven and bake for 30 minutes.

Remove the dish after 30 minutes and sprinkle the milk then the sugar on top and return to oven for another 15 minutes.

At the end turn the oven to BROIL for 2-3 minutes to brown the top (keep an eye on it, don’t burn it).

Cool on a wire rack 30 minutes before serving.

* Note: For a thin and crispy pudding, layer everything once.
(I used 3/4 cup (150 gr.) of sugar because my apricots were canned without sugar)


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