Apricot Walnut Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Just made this on a whim had some leftover sourdough bread I needed to use up. Enjoy. Ingredients:
2 cups dried apricots |
1 teaspoon almond extract |
1/4 fluid ounce disaronno liquor |
1 fluid ounce irish whiskey |
1 teaspoon jasmine pearls |
1 cup water |
1 cup sugar |
1/4 cup walnuts |
1/4 loaf sourdough bread |
2 cups milk |
2 eggs |
1 teaspoon kosher salt |
1 teaspoon cinnamon |
Directions:
1. In a saucepot on med heat add apricots, 1/2 teaspoon of almond extract, disaronno, whiskey, jasmine pearls, water, salt and 1/2 cup sugar. Let cook down for about 20 minute Cut up the bread in 2 in squares. Add walnuts, and bread to a bowl. Drain apricot mixture into the bowl then use knife to chop apricots on cutting board. Then place apricots also in the bowl. In another small bowl mix milk, remaining almond extract, remaining sugar, cinnamon, and eggs. Pour into bowl with all other ingrediants, fold together gently, and let sit for about 5 minute Spray baking dish with pam or butter the dish. Pour in mixture. Cook at 350 for about 30 minute If you like make an anglaise sauce to top but I enjoy it plain. Enjoy.
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