Ingredientes para Apricot Cranberry Bread Pudding
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Cómo preparar Apricot Cranberry Bread Pudding
- Combine 1 cup chopped dried apricots, 1/2 cup dried cranberries, and 2 tablespoons apricot liqueur in a small bowl. Let stand for 15 minutes.
- Scatter half of the apricot mixture evenly over the bottom of a greased, shallow 12-cup ovenproof dish.
- Spread one side of each slice of bread (about 6-8 slices of challah or brioche bread) with 2 tablespoons of apricot jam.
- Arrange the bread slices, jam-side up, in the dish, slightly overlapping.
- Scatter the remaining apricot mixture over the bread.
- In a medium bowl, whisk together: 4 large eggs, 1 cup milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Pour the custard mixture evenly over the bread, ensuring all pieces are moistened.
- Let stand for 10 minutes to allow the bread to absorb the custard.
- Cover the dish with foil.
- Place the dish in a larger roasting pan.
- Pour enough boiling water into the roasting pan to come halfway up the sides of the ovenproof dish (this creates a bain-marie for even baking).
- Bake in a preheated 325°F (160°C) oven for 1 hour and 15 minutes.
- Remove the foil and bake for a further 15 minutes, or until the custard is set and lightly golden brown.
- Carefully remove the dish from the roasting pan and let stand for 15 minutes before serving.
- Serve warm or cold. Serves 4-6.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
109g
Fat
83g
Carbs
34g
