Candied Apricot Bread Pudding
A warm and comforting bread pudding made with slightly expired candied apricots.
Ingredients
- 4 cups stale bread, torn into pieces
- 1/2 cup slightly expired candied apricots, chopped
- 2 cups milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Whipped cream and additional candied apricots for serving
Instructions
Preheat the oven to 350°F (175°C) and grease a baking dish.
In a large bowl, combine the bread pieces and chopped candied apricots.
In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.
Pour the milk mixture over the bread and apricots, making sure all the bread is soaked.
Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
Transfer the mixture to the greased baking dish and smooth the top.
Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
Remove from the oven and let cool slightly before serving.
Serve warm with a dollop of whipped cream and garnish with additional candied apricots.