Apricot Bread Pudding Recipe

By MAYS

Ingredients
  • 2 1/4 cup(s) milk, fat-free

  • 8 ounce(s) refrigerated or frozen egg product, thawed

  • 3/8 cup(s) sugar, divided into 1/3 cup and 2 tablespoons

  • 1 teaspoon vanilla extract

  • 5 cup(s) bread, torn, 7 to 8 slices

  • 8 apricot(s), dried, quartered

  • 3 tablespoon currants, dried

  • 1/4 teaspoon cardamom, ground

  • sugar, powdered, (optional)

Directions
  1. In a medium bowl beat together milk, egg product, the 1/3 cup sugar, and vanilla. Combine bread pieces, apricots, and currants; place in a greased 10-inch round quiche dish. Pour milk mixture evenly over bread mixture in quiche dish.

  2. For topping, stir together the 2 tablespoons sugar and cardamom. Sprinkle over bread mixture.

  3. Bake in a 325° oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. If desired, sprinkle with powdered sugar.

  4. Serve pudding warm.


Nutritional Facts

Servings
6
Calories
172
Saturated Fat
0g
Sodium
205mg
Dietary Fiber
1g
Total Fat
2g
Carbs
31g
Cholesterol
1mg
Protein
8g
Exchanges
Starch: 1
Other Carb
1
Lean Meat
0.5
Carb Choices
2

dessert bread pudding apricots