* Exported from MasterCook * Apricot Bread Pudding Recipe By : The Dehydrator Book by Joanna White Serving Size : 8 Preparation Time :0:00 Categories : Puddings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Loaf egg bread 3 c Milk 1 c Cream 3 Eggs 1 1/2 c Sugar 1 tb Almond extract -- up to 2 tb 3/4 c Dried apricots -- chopped 3/4 c Raisins 3/4 c Slivered almonds 1 c Powdered sugar 1/2 c Margarine -- soft 1 Egg 1/4 c Amaretto -- or to taste Preheat oven to 350 F. Cut or tear bread into pieces amd place on a cookie sheet. Toast bread pieces in oven for about 15 minutes. Place in a 2 qt buttered casserole. Meanwhile mix 3 cups milk, cream, 3 eggs, and sugar together. Pour milk mixture over bread in casserole and let bread absorb liquid for 15 minutes. Add almond extract, apricots, raisins, and almonds. Combine with ingredients in casserole dish. Place casserole dish inside another bigger baking dish. Pour boiling water in the larger dish. Bake for 1 hour, making sure there is always water in the bigger dish. In saucepan mix powdered sugar, margarine, and egg. Bring just to the boil. Remove from heat and add ameretto. Serve over warm pudding. Formatted for Mastercook by Carol Floyd - - - - - - - - - - - - - - - - - -