Apricot Bread Pudding With Lemon Sauce Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs), scalded | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 1 tablespoon grated lemon rind | ||
| Salt | 1 Dash | |
| Light rum | 1 Tablespoon | |
| 3 cups soft bread cubes | ||
| Dried apricots | 1 Cup (16 tbs), chopped | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Lemon Sauce | ||
Directions
Beat eggs and sugar until light and fluffy.
Combine next 5 ingredients and gradually stir into egg mixture.
Put next 3 ingredients in buttered 1 1/2-quart baking dish and pour egg-milk mixture overtop.
Set in shallow pan of hot water and bake in preheated, moderate oven (350°F.) 1 hour, or until knife inserted in center comes out clean
Combine next 5 ingredients and gradually stir into egg mixture.
Put next 3 ingredients in buttered 1 1/2-quart baking dish and pour egg-milk mixture overtop.
Set in shallow pan of hot water and bake in preheated, moderate oven (350°F.) 1 hour, or until knife inserted in center comes out clean
Chef
