Apricot-and-bread Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Desserts | 4 | Servings | |
INGREDIENTS
| 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 | t | 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 239
Total Fat: 27.2g
Cholesterol: 158.9mg
Sodium: 151.5mg
Potassium: 1444.8mg
Carbohydrates: 90.8g
Fiber: 8.3g
Sugar: 80.4g
Protein: 9.2g