Apricotcranberrybreadpudding Recipes

APRICOT BREAD PUDDING

Steps:

• In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
• In a large mixing bowl combine bread pieces, apricots, and currants.
• Place in a greased 2 quart rectangular baking dish.
• Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
• In a small bowl, stir together 2 Tbsps.
• sugar, and cardamom.
• Sprinkle over top of pudding.
• Dot with butter or margarine.
• Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
• Serve warm with maple syrup, if desired.

APRICOT-CRANBERRY BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Butter a 9 x 12 shallow glass baking dish.
• 3. Sprinkle the diced bread over the bottom.
• 4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
• 5. Pour this mixture over the diced bread using a strainer.
• 6. Sprinkle all the diced dried fruits evenly over the top.
• 7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
• 8. Bake for 40 to 50 minutes.
• 9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

APRICOT CRANBERRY BREAD

Steps:

• In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

APRICOT BREAD PUDDING

Steps:

• Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
• Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
• In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
• Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
• Bake 40 minutes, until puffed and golden brown. Serve warm.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APRICOT CRANBERRY BREAD PUDDING

Steps:

• Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
• Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
• Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
• Scatter remaining apricot mixture over bread.
• Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
• Cover with foil.
• Place dish in roaster; pour enough boiling water to come halfway up side of dish.
• Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
• Carefully remove dish from roaster; let stand for 15 minutes before serving.
• Serve warm or cold.
• Serves 4 to 6.