| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 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 tbsp. |
| 3/4 |
c |
Chopped dried apricots |
| 3/4 |
c |
Raisins |
| 3/4 |
c |
Slivered almonds |
| 1 |
c |
Powdered sugar |
| 1/2 |
c |
Soft margarine |
| 1 |
|
Egg |
| 1/4 |
c |
Amaretto; or to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut or tear bread into pieces amd place on a
cookie sheet. Toast bread pieces in oven for about 15 mins. Place in a 2
quart 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 mins. 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.
Source The Dehydrator Book by Joanna White Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com
Recipe by: The Dehydrator Book by Joanna White
Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 11, 1997
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