Apricot Bread Pudding
The English Kitchen
The English Kitchen
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Ingredients

  • 8 ounces of stale brioche bread, crusts removed andcut into cubes
  • 4 cups
  • 250 ml cup
  • 1 cup
  • 3 ounces of dried apricots, cut into small bits
  • 1/2 cup pack
  • 2 large free range eggs
  • 1 large free range egg yolk
  • 250 ml whole milk
  • 1 cup
  • 375 ml double cream
  • 1 1/2 cups
  • 150 g caster sugar
  • 3/4 cup
  • 1 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract

Instructions

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