Warm Apricot Creole
Bread Pudding
Makes 9 servings.
Ingredients
8 - ounces French bread, cut into 1/2-inch cubes
1/2 - cup dried apricots
3 - cups milk
1 - cup heavy or whipping cream
3/4 - cup granulated sugar
1/2 - cup butter, melted
1/3 - cup orange-flavored liqueur
2 - large eggs
1 - teaspoon almond extract
2 - teaspoon vanilla extract
1 - teaspoon ground nutmeg
Whipped Cream
Directions
Coat an 8-inch square baking pan with cooking spray.
- In the baking pan, combine bread cubes and apricots.
- Set aside.
- In large bowl, whisk together milk, cream, sugar, butter, liqueur,
eggs, extracts, and nutmeg.
- Pour over bread mixture.
- Cover and chill 4
hours or overnight.
Preheat oven to 350° F.
- Bake for 45 minutes or until set and golden brown.
- Allow to cool
slightly.
- Cut into squares.
- Serve warm topped with whipped cream.
|
|
|
|
|
© 2006 Alan's Kitchen