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Recipe Name: Apricot Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1 Pound(s) Loaf Egg bread
3 Cup(s) Milk
1 Cup(s) Cream
3 Eggs
1 1/2 Cup(s) Sugar
1 Tablespoon(s) Almond extract, up to 2
3/4 Cup(s) Chopped dried apricots
3/4 Cup(s) Raisins
3/4 Cup(s) Slivered almonds
1 Cup(s) Powdered sugar
1/2 Cup(s) Soft margarine
1 Egg
1/4 Cup(s) Amaretto, or to taste
Preheat oven to 350 degrees. Cut or tear bread into pieces amd place
on a cookie sheet. Toast bread pieces in oven for about 15 mins. Place
in a 2 quart buttered casserole. Meanwhile mix 3 cups milk, cream, 3
eggs and sugar together. Pour milk mixture over bread in casserole and
let bread absorb liquid for 15 mins. Add almond extract, apricots,
raisins and almonds. Combine with ingredients in casserole dish. Place
casserole dish inside another bigger baking dish. Pour boiling water
in the larger dish. Bake for 1 hour, making sure there is always water
in the bigger dish. In saucepan mix powdered sugar, margarine and egg.
Bring just to the boil. Remove from heat and add ameretto. Serve over
warm pudding. Source The Dehydrator Book by Joanna White Formatted for
Mastercook by Carol Recipe by: The
Dehydrator Book by Joanna White Posted to MC-Recipe Digest V1 #900 by
Carol & Bob Floyd <> on Nov 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 682
Calories From Fat: 294
Total Fat: 33.4g
Cholesterol: 141.1mg
Sodium: 226.7mg
Potassium: 541.7mg
Carbohydrates: 90.6g
Fiber: 2.9g
Sugar: 83.4g
Protein: 10.5g

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