Apricot Bread Pudding Recipe

Ingredients

  • 1 loaf (1 pound) day-old Italian bread, torn into 1-inch pieces
  • 2 cups warm water
  • 3 eggs
  • 1 cup (1/2 pint) heavy cream
  • 1/2 cup finely chopped dried apricots
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons apricot brandy

Description

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