Apricot Bread Pudding With Lemon Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Grated lemon rind||1 Tablespoon|
|Light rum||1 Tablespoon|
|Soft bread cubes||3 Cup (48 tbs)|
|Dried apricots||1 Cup (16 tbs), chopped|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Lemon sauce||2 Tablespoon|
Beat eggs and sugar until light and fluffy.
Combine next 5 ingredients and gradually stir into egg mixture.
Put next 3 ingredients in buttered 1 1/2-quart baking dish and pour egg-milk mixture overtop.
Set in shallow pan of hot water and bake in preheated, moderate oven (350°F.) 1 hour, or until knife inserted in center comes out clean