Apricot Cherry Bread Pudding Print Email

A filling dessert or a savory side dish.

5 cups white bread, day old

4 large eggs
3/4 cups sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 Cup Stonewall Kitchen Apricot Cherry Jam (or a combination of cherry and apricot)
3 cups of milk
1/2 cup apricot nectar or juice from canned apricots

Preheat oven to 350 degrees F. Butter a two-quart baking dish or bowl.

Remove crust from the bread and cut into 1/2- inch cubes. Place bread cubes into the buttered baking dish.

Whisk together first four ingredients of custard until eggs become frothy. Add remaining ingredients. Mix well. Pour custard over bread, stir, and allow to sit for 30 minutes so that liquid absorbs.

Bake bread pudding in a water bath until puffed and firm in the center, about 1 hour and fifteen minutes. Serves: 8 - Stonewall Kitchen