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Apricot Bread Pudding




Source of Recipe


Better Homes and Gardens


List of Ingredients




4 large eggs
• 3 1/2 cups milk
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• 5 cups torn dry bread pieces (6 to 7 slices)
• 12 dried apricot halves, quartered
• 1/4 cup currants
• 2 tablespoons sugar
• 1/2 teaspoon ground cardamom
• 1 tablespoon margarine or butter, cut up
• 1/3 - 1/2 cups maple syrup heated (optional)


Recipe



1. In a medium mixing bowl beat together eggs, milk, the 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 in casserole.


2. For topping, in a small mixing bowl stir together the 2 tablespoons sugar and cardamom. Sprinkle over casserole. Dot with margarine or butter.


3. Bake in a 325 degree F. oven for 55 to 60 minutes or until a knife inserted near center comes out clean. Serve warm with maple syrup, if desired. Makes 6 to 8 servings.