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Chocolate Apricot Bread Pudding

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Ingredients

Adjust Servings:
1 loaf firm crusty french bread (1 lb., 4 to 4 1/2 inches wide)
3 large eggs
2 cups half-and-half
1/2 cup sugar
1 1/2 teaspoons vanilla
5 ounces bittersweet chocolate, coarsely chopped
1/3 cup dried apricot, quartered
2 tablespoons orange liqueur or 2 tablespoons orange juice

Nutritional information

539.1
Calories
99 g
Calories From Fat
11.1 g
Total Fat
5.5 g
Saturated Fat
92.1 mg
Cholesterol
708.8 mg
Sodium
91 g
Carbs
3.5 g
Dietary Fiber
18.9 g
Sugars
19.4 g
Protein
243g
Serving Size

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Chocolate Apricot Bread Pudding

Features:
    Cuisine:

    Gilding the Lilly...From Sunset magazine.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Chocolate Apricot Bread Pudding, Gilding the Lilly From Sunset magazine


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    Steps

    1
    Done

    Trim Crusts Off Bread and Cut Loaf Cross-Wise Into 3/4 Inch Thick Slices.

    2
    Done

    Arrange 8 to 10 Slices Diagonally in a Buttered 8-Inch Square Pan You May Have to Overlap Them on Each Other and Push and Tug a Bit to Get Them to Fit Without Overlapping the Edges of the Pan, While Performing This Step, Tuck the Chocolate and Apricots in Amongst the Bread Slices, and Scatter Some Over the Top as Well.

    3
    Done

    Whisk the Eggs, Half-and-Half, Sugar, Liqueur or Orange Juice, and Vanilla Together Until Well Blended, Then Gently Pour Over the Bread and Soak For About 30 to 40 Minutes Until Its All Soaked Up You May Need to Coax It a Bit by Spooning Some of the Liquid Over the Top.

    4
    Done

    Bake in 350 Oven For About 30 Minutes, or Until Custard Is Cooked in the Center.

    5
    Done

    If Desired, Very Briefly Run the Pan Under the Broiler About 3 to 4 Inches from the Heat For a Golden and Crusty Top (optional).

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    Dylan Carter

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