Apricot Bread Pudding Recipe

Ingredients for Apricot Bread Pudding

• 4 large eggs
• 2 cups milk
• Sugar
• 1 teaspoon vanilla extract
• Dry Bread
• Dried Apricot Halves
• ½ cup currants
• Ground Cardamom
• Butter
• Maple syrup (optional)

How to Make Apricot Bread Pudding

1. Preheat oven to 325°F (160°C). Grease a 2-quart rectangular baking dish.
2. In a medium bowl, whisk together 4 large eggs, 2 cups milk, ½ cup granulated sugar, and 1 teaspoon vanilla extract.
3. In a large bowl, combine 4 cups cubed stale bread, 1 cup chopped dried apricots, and ½ cup currants.
4. Pour the milk mixture evenly over the bread mixture. Gently press down on the bread with a spoon to ensure it absorbs the custard.
5. In a small bowl, combine 2 tablespoons granulated sugar and ½ teaspoon ground cardamom.
6. Sprinkle the sugar-cardamom mixture evenly over the top of the bread pudding.
7. Dot the top with 2 tablespoons of butter or margarine.
8. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let cool slightly before serving warm. Drizzle with maple syrup, if desired.