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Print Apricot and Marmalade Pudding
by reprinted with permission from Cooking at Home MagazineThis bread pudding is lighter in fat but still packs lots of flavour into every satisfying spoonful.
Dried apricots,finely chopped 1/3 cup / 75 mL
Boiling water, to cover
Baguette loaf, cut into 1/3 inch (1 cm) slices 1
Orange marmalade 1/3 cup / 75 mL
Milk 4 cups / 1 L
Large Eggs 4
Granulated sugar 2/3 cup / 150 mL
Put apricots into small heatproof bowl. Cover with boiling water. Let stand for 10 minutes. Drain well. Cool slightly. Gently squeeze
apricots to remove excess water.
Spread one side of each baguette slice with marmalade. Arrange,
marmalade-side up and slightly overlapping, in greased shallow
2 quart (2 L) baking dish. Sprinkle apricots over top.
Whisk milk, eggs and sugar together in large bowl or 8 cup (2 L) liquid measure. Carefully pour 1/2 over baguette slices. Let stand for 10 minutes.
Stir remaining milk mixture. Carefully pour over baguette slices. Place dish in larger baking pan. Slowly pour boiling water into pan
until water comes halfway up sides of dish. Bake, uncovered, in 325°F (160°C) oven for 1 1/2 to 1 3/4 hours until set and knife
inserted in centre comes out clean. Remove dish from pan. Let stand for 20 minutes before serving. Serves 6-8.
1 serving: 328 Calories; 5.8 g Total Fat; 255 mg Sodium; 12 g Protein; 58 g Carbohydrate; 2 g Dietary Fibre
Recipe reprinted from Cooking at Home Magazine, February/March 2002 © Company's Coming Publishing Limited.
www.companyscoming.com
