Apricot Bread & Butter Pudding

I had a summer cold back in August (which was bound to happen with all the traveling we’re doing this summer) and it brought me 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. So I whipped up a quick Apricot Bread & Butter Pudding.


Sultanas and Apricots

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.

Bread & Butter Pudding for Me

What is your comfort food when sick? Needless to say, I also had a heaping bowl of matzo ball soup!

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