Apricot Bread Pudding recipe
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Ingredients
- 1 tablespoon ground cinnamon 1 tablespoon brown sugar 8 thick slices crusty French bread, quartered ⅓ cup unsalted butter, softened 1 (16 ounce) can apricot halves in light syrup, drained, with syrup reserved 2 cups milk 1 (8 ounce) container creme fraiche ½ cup white sugar 4 large eggs 1 lemon, zested
Nutrition Info
- 337.8 caloriescarbohydrate: 37.7 gcholesterol: 126.6 mgfat: 18.5 gfiber: 2.3 gprotein: 8.7 gsaturatedFat: 10.9 gservingSize: -sodium: 241.4 mgsugar: 20.1 gtransFat: : -unsaturatedFat: : -
Directions Apricot Bread Pudding
Directions
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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.