Apricot Bread Pudding Recipe

• 1 lb Loaf Egg bread
• 3 c. Lowfat milk
• 1 c. Cream
• 3 x Large eggs
• 1 1/2 c. Sugar
• 1 Tbsp. Almond extract, up to 2 tbsp.
• 3/4 c. Minced dry apricots
• 3/4 c. Raisins
• 3/4 c. Slivered almonds
• 1 c. Powdered sugar
• 1/2 c. Soft margarine
• 1 x Egg
• 1/4 c. Amaretto, or possibly to taste

1. Preheat oven to 350 degrees.
2. Cut or possibly tear bread into pcs amd place on a cookie sheet.
3. Toast bread pcs in oven for about 15 mins.
4. Place in a 2 qt buttered casserole.
5. Meanwhile mix 3 c. lowfat milk, cream, 3 Large eggs and sugar together.
6. Pour lowfat milk mix over bread in casserole and let bread absorb liquid for 15 mins.
7. Add in almond extract, apricots, raisins and almonds.
8. Combine with ingredients in casserole dish.
9. Place casserole dish inside another bigger baking dish.
10. Pour boiling water in the larger dish.
11. Bake for 1 hour, making sure there is always water in the bigger dish.
12. In saucepan mix powdered sugar, margarine and egg.
13. Bring just to the boil.
14. Remove from heat and add in ameretto.
15. Serve over hot pudding.

egg bread, milk, cream, eggs, sugar, almond, apricots, raisins, almonds, powdered sugar, margarine, egg

Taken from cookeatshare.com/recipes/apricot-bread-pudding-68646 (may not work)