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| RECIPE FOR APRICOT-AND-BREAD PUDDING |
Title: Apricot-And-Bread Pudding
Serves: 4
Ingredients:
| 1.00 | ds | Ground cinnamon | | 2.00 | | Eggs | | 0.50 | c | Butter | | 1.00 | lb | Apricots* | | 0.50 | c | Stale bread crumbs,w/o crust | | 1.00 | c | Milk | | 0.33 | c | Sugar | | 0.12 | ts | Salt |
Instructions:
*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.
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