APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY
Make and share this Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree F.
- Coat a 2-quart square baking dish with nonstick cooking spray.
- In the prepared baking dish, combine bread cubes and dried apricots; set aside.
- In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
- Slowly pour pumpkin mixture over bread mixture in baking dish.
- Gently press bread mixture down into liquid to moisten.
- Let stand for 15 minutes.
- Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
- Cool slightly; serve warm.
- If desired, serve with dessert topping. Makes 9 servings.
APRICOT BREAD PUDDING
Make and share this Apricot Bread Pudding recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
- In a large mixing bowl combine bread pieces, apricots, and currants.
- Place in a greased 2 quart rectangular baking dish.
- Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
- In a small bowl, stir together 2 Tbsps.
- sugar, and cardamom.
- Sprinkle over top of pudding.
- Dot with butter or margarine.
- Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
- Serve warm with maple syrup, if desired.
APRICOT BREAD PUDDING
Delicious French-style apricot bread pudding that will become a family favorite.
Provided by C.Sarah
Categories World Cuisine Recipes European French
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
- Whisk cinnamon and brown sugar together in a small bowl; set aside.
- Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
- Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
- Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g
APRICOT BREAD PUDDING WITH CARAMEL SAUCE
Categories Dairy Egg Fruit Dessert Bake Dried Fruit Apricot Triple Sec Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
- Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
- Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.
APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
APRICOT BREAD PUDDING
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
- Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams
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