Bread Pudding with Turkish Apricots

This is a great way to savor every last piece of that expensive gluten-free bread. If you eat gluten, this recipe accommodates regular bread cubes interchangeably. Dried fruit is a great addition to bread pudding. The chewy texture of the apricots compliments the soft pudding very well.

A budget friendly tip on breads: save you scrap heels and stale bread pieces in a gallon size freezer bag. These pieces can be used for on-the-spot crumbs, crouton cubes, or puddings like this!

5 cups bread cubes
1 1/2 Cups milk
3 eggs, separated
1 1/2 Cups sugar divided
2 tsp nutmeg
4 oz chopped Turkish Apricots

Mix milk, egg yolks, 1/2 the sugar, nutmeg, and apricots in a large bowl until sugar dissolves. Add bread cubes and stir to coat evenly. Gluten-free bread will absorb the “custard” very quickly.

Whip egg whites and remaining sugar until stiff peaks form. Fold meringue into soaked bread cubes.

Transfer mixture into a buttered souffle dish. Bake in a water bath at 350 degrees F for 45 minutes.

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Eli’s Mom’s Challah

I made a gluten exception for this. See why?

My sister made this loaf

Mix:
1 c warm water
1 tsp sugar
2 packets of yeast

Wait 10 minutes for the mixture to become foamy.

Add:
1 T salt
2 eggs
1/2 c vegetable oil
Mix.

Now mix in about 3.5-4 c unbleached flour, one cup at a time.  Once the mixture becomes stiff, start kneading with floured hands.  Knead for about 7 mins, turning the dough over often.

Add a little vegetable oil to the outside of the kneaded dough ball and put it in a bowl.  Allow to rise in a slightly warmed oven (turn the oven on for a few min, then off before you put the dough in) for about one hour, or until the dough doubles in size.
Cut the dough into thirds and roll out (using flour) into long coils.  Braid it, starting in the middle of the loaf and working out to either end.  Place onto a greased glass baking pan.  Allow to rise for 15-30 additional minutes at room temperature (the dough should double in size again).  Glaze with one egg yolk mixed with 1 tsp water.  Bake for 30-45 mins at 375.

Published in: on February 22, 2010 at 7:16 am  Leave a Comment  
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