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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.

 
 
 
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