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Apricot Almond
Bread Pudding
3 ounces dried apricots, diced
¼ cup Kirschwasser
®
,
brandy or amaretto
1 teaspoon unsalted butter
3 tablespoons unsalted butter,
melted, divided
5 cups bread, cut into ½-inch cubes
½ cup sliced almonds, toasted
3 large eggs
2
∕
³
cup granulated sugar
1 can (12 ounces) fat-free
evaporated milk
1 teaspoon vanilla
5 cups very hot water
Makes 8 servings (2 quarts)
Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi
-
num foil 20 inches long, and fold in half to a piece 10 inches long. Lightly butter
one side with ¼ teaspoon unsalted butter; reserve. Cut another piece of alumi
-
num 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
®
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, twisting together to form a handle. Place the rack in the ceramic
pot of the Cuisinart
®
Slow Cooker. To place the soufflé dish on the rack, use 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 pot. Cover and press the
on/off button to turn the unit on. Set time to 3 hours and press Low. 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