Ingredients for Apricot Bread Pudding
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar, plus 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 4 cups cubed stale bread
- 1 cup chopped dried apricots
- 1/2 cup currants
- 1/2 teaspoon ground cardamom
- 2 tablespoons butter or margarine
- maple syrup, if desired
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How to Make Apricot Bread Pudding
- Preheat oven to 325°F (160°C). Grease a 2-quart rectangular baking dish.
- In a medium bowl, whisk together 4 large eggs, 2 cups milk, ½ cup granulated sugar, and 1 teaspoon vanilla extract.
- In a large bowl, combine 4 cups cubed stale bread, 1 cup chopped dried apricots, and ½ cup currants.
- Pour the milk mixture evenly over the bread mixture. Gently press down on the bread with a spoon to ensure it absorbs the custard.
- In a small bowl, combine 2 tablespoons granulated sugar and ½ teaspoon ground cardamom.
- Sprinkle the sugar-cardamom mixture evenly over the top of the bread pudding.
- Dot the top with 2 tablespoons of butter or margarine.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm. Drizzle with maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
121g
Fat
28g
Carbs
17g