Do you ever try a new food or recipe then feel transported back to a different favorite food? When I made this apricot bread & butter pudding, I was brought back to when my mom or grandma would make me milk toast when I had a sore throat. Of course, it goes down a treat and is soothing and gives a bit of nutrition when all other food feels like well-sharpened cloves. But even without a sore throat, Apricot Bread & Butter Pudding is just a lovely comfort food and dessert wrapped up in one.
Apricot Bread & Butter Pudding
6 slices buttered bread, cut into pieces
1 cup dried apricots, cut into small chunks and slivers
1/3 cup golden or regular raisins
6 eggs, beaten
3 1/2 cups milk
1 cup plus 2 tablespoons granulated white sugar
1 1/2 teaspoon vanilla extract
1/3 cup brown sugar
1 teaspoon nutmeg
1. Preheat the oven to 350 F.
2. In an oven-safe lightly greased baking dish, place one piece of buttered bread then add a layer of apricot slivers and raisins followed by the second piece of bread and so on.
3. Mix the eggs, milk, and white sugar together with a half the nutmeg, then pour over layered toasts.
4. Bake for about 30–40 minutes, checking regularly then remove from oven briefly. Sprinkle the top with the brown sugar and ¼ teaspoon nutmeg then return to oven for 20 additional minutes or until silver knife is dry after testing pudding. Serve hot, warm, or chilled with a dollop of whipped cream or custard.
What is your comfort food when sick? Needless to say, I also had a heaping bowl of matzo ball soup!