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Apricot Almond
Bread Pudding
◆
76
deSSertS
1½ ounces dried apricots, diced
2 tablespoons Kirschwasser, brandy
or amaretto
1 teaspoon unsalted butter
1½ tablespoons unsalted butter,
melted, divided
3 cups bread, cut into ½-inch cubes
¼ cup sliced almonds, toasted
2 large eggs
1
∕
³
cup granulated sugar
6 ounces fat free
evaporated milk
¾ teaspoon vanilla
3 cups very hot water
Makes 6 to 8 servings (1 quart)
Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of
aluminum foil 20 inches long, and fold in half to a piece 10" long. Lightly butter
one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of
aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half
again two more times to create a strip about 24 inches in length and 2 inches
wide to make a “cradle”; reserve.
Coat the inside of a 1-quart soufflé dish with remaining ¾ teaspoon unsalted
butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the apricots
and half the almonds. Drizzle with half the melted butter. Repeat. Pour remaining
melted butter over top. Beat eggs and sugar until thick, using a Cuisinart
®
SmartPower
®
Hand Mixer on low speed. Add milk, vanilla and reserved Kirsch;
mix thoroughly.
Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly
with kitchen twine. Set the dish in the center of the long strip of folded foil and
bring up the sides to meet – twist together to form a handle. Place the rack in the
ceramic pot of a Cuisinart
®
Slow Cooker. Set soufflé dish on rack, using the foil
cradle to help lift the dish, and carefully lower the dish into the pot and place on
the rack. Carefully pour hot water in bottom of ceramic insert. Cover and cook
on Low for 3 hours using the timer setting. Turn off the Slow Cooker. Remove the
soufflé dish from the slow cooker using the foil strips to lift it. Cool completely on
a wire rack.
Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
Bread Pudding.
Nutritional information per serving (based on 8 servings):
Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g
• chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g
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