Title: Apricot-And-Bread Pudding
Categories: Dessert Bread
Yield: 4 Servings
| 1 | ds | Ground cinnamon |
| 2 | | Eggs |
| 1/2 | c | Butter |
| 1 | lb | Apricots* |
| 1/2 | c | Stale bread crumbs,w/o crust |
| 1 | c | Milk |
| 1/3 | c | Sugar |
| 1/8 | ts | Salt |
*Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in
saucepan over medium heat. Add and cook apricots, tossing occasionally,
until tender and translucent. Remove apricots. Add remaining butter to
saucepan and cook bread crumbs over very low heat, stirring regularly,
until uniformly golden and crisp. Spread crumbs in bottom of lightly
buttered gratin dish. Arrange apricots on bed of crumbs and sprinkle
lightly with cinnamon. Whisk together milk, eggs, sugar and salt in bowl.
Pour liquid slowly over apricots. Bake at 325 degrees l/2 hour. Makes 4
servings and for those of you interested, each serving contains 444
calories, 476 mg. sodium, l74 mg. cholesterol, 28 grams fat, 43 grams
carbohydrates, 9 grams protein, 0.72 gram fiber. From the LA Times, shared
by Punky Frischknecht Prodigy ID# SMCD91F.