Name: Apple Apricot Bread Pudding
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 pound loaf soft-crust whole-grain bread (gluten free OK, cut up in large chunks); 2 cups dariy free milk (low-fat OK); 4 eggs; 2 cups all-fruit apricot preserves; 1/2 cup sugar; 1/2 cup oil; 3 tablespoons apricot brandy or rum; 2 tablespoons cinnamon; 4 granny smith (green apples, unpeeled, grated (use a food processor))

Apple Apricot Bread Pudding

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten-free diners: This is for you too!
Any bread will do as long as it is not too crusty (in other words, don’t use baguette or ciabatta!). Nothing to it; all aboard! – one step and you’re done! For individual desserts: pour into greased muffin molds and reduce the baking time to about 45 minutes.

Apple Apricot Bread Pudding

Prep Time 5

Cook Time 1

Total Time 1 5

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Servings

Ingredients

1 pound loaf soft-crust whole-grain bread gluten free OK, cut up in large chunks
2 cups dariy free milk low-fat OK
4 eggs
2 cups all-fruit apricot preserves
1/2 cup sugar
1/2 cup oil
3 tablespoons apricot brandy or rum
2 tablespoons cinnamon
4 granny smith green apples, unpeeled, grated (use a food processor)

Instructions

Preheat oven to 375F.
Mix all ingredients except apples by hand in a bowl, breaking up the bread and preserves as you go.
Gently fold in apples so as not to extract more moisture.
Pour the batter into a greased 9×13 inch pan, a greased 10-inch round pan or a dozen greased muffin molds.
Bake for about 1 hour (about 40 minutes for muffin molds), or a little longer, until the pudding looks nice and puffy, and the center is firm.
Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice-cream.