Apricot Bread Pudding
Yield: 6 to 8 servings
1/2 cup dried apricots, chopped
1/2 cup golden raisins
2 cups boiling water
1/4 cup Kirsch
1 quart milk
4 egg yolks
1 cup sugar
1 teaspoon pure vanilla extract
1 cup heavy cream
10 slices French breac, cut in 1/4-inch cubes
3 tablespoons unsalted butter, softened
Preheat the oven to 325 degrees. Place the apricots and raisins in a bowl and pour the boiling water over the top. Let stand 5 minutes and drain. Add the Kirsch and place in the bottom of a greased 2-quart baking dish.
Place the milk in a heavy saucepan over medium heat and bring to a slight boil. In a separate bowl, mix together the eggs, egg yolks, sugar and extract. Add the cream to the milk, stirring well. Gradually add to the egg mixture, stirring well.
Butter the bread cubes and place with the buttered side up on top of the fruit. Pour the milk mixture over the bread through a strainer. Place in a larger baking dish and add enough boiling water to come halfway up the sides. Place it in the bottom third of the oven.
Bake 45 to 60 minutes or until a knife inserted in the middle of the pudding comes out clean. Serve warm or at room temperature with your favorite vanilla sauce, if desired.