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Apricot Bread Pudding

Diet.Chef's picture
Ingredients
  Whole meal bread slices 10 , crusts removed
  Dried apricots 2 1⁄2 Ounce, chopped (75 Grams)
  Yolk free egg mix 6 1⁄2 Ounce, thawed (200 Grams)
  Evaporated skim milk 8 Fluid Ounce (1 Cup Or 250 Milliliter)
  Skim milk 16 Fluid Ounce (2 Cups Or 500 Milliliter)
  Honey 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
Directions

1. Cut each slice of bread in half diagonally. Arrange one-third of the bread triangles in a lightly greased 20 cm/8 in souffle dish. Sprinkle with half the apricots and layer with another one-third of the bread triangles. Top with remaining apricots and bread, placing 6 triangles around the outside of the dish and cover pudding with remaining slices.
2. Place egg mix, evaporated and skim milks and honey in a bowl and whisk to combine. Pour over bread then sprinkle with cinnamon.
3. Place souffle dish in a baking dish with enough boiling water to come halfway up the sides of the dish and bake for 40 minutes or until a knife inserted into the centre comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday
Ingredient: 
Apricot
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 506 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 14.9 mg5%

Sodium 1101.7 mg45.9%

Total Carbohydrates 67 g22.3%

Dietary Fiber 3.3 g13.3%

Sugars 33 g

Protein 52 g103.4%

Vitamin A 17.1% Vitamin C 2.4%

Calcium 40.6% Iron 13.9%

*Based on a 2000 Calorie diet

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Apricot Bread Pudding Recipe