• Email
  • Pin It
 

Apple Apricot Bread Pudding

 

Contributed by:

Apple Apricot Bread Pudding
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Apple Apricot Bread Pudding

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten- free diners: This is for you too! Any bread will do as long as it is not too crusty (in other words, don't use baguette or ciabatta!). Nothing to it: All aboard-one step and you're done! Individual desserts: Pour into greased muffin molds and reduce the baking time to about 45 minutes.

Times

  • Ready Time : 0 min

Servings

12 Servings

Ingredients

  • 1 pound loaf soft-crust whole-grain bread, gluten free OK, cut up in large chunks
  • 2 cups dariy free milk, low-fat OK
  • 4 eggs
  • 2 cups all-fruit apricot preserves
  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 tablespoons apricot brandy or rum
  • 2 tablespoons cinnamon
  • 4 granny smith (green) apples, unpeeled, grated (use a food processor)

Directions

Preheat the oven to 375F.  Mix all ingredients except apples by hand in a bowl, breaking up the bread and preserves as you go.  Fold in the apples, gently so as not to extract more moisture.  Pour the batter into a greased 9×13 inch pan, a greased 10-inch round pan or a dozen greased muffin molds.  Bake for about 1 hour (about 40 minutes for muffin molds), or a little longer, until the pudding looks nice and puffy, and the center is firm. Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice-cream.

About Levana Kirschenbaum

avatar

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in