Apricot Bread Pudding

Ingredients

• 1 1/2 cups of stale bread crumbs
• 1/2 cup of coconut
• 1 1/4 cups of hot milk
• 1/2 teaspoon of salt
• 2 tablespoons of sugar or corn syrup
• 1 beaten egg
• 1/2 of a DEL MONTE Canned Apricot in each of 6 individual molds

Method

1. 1

   Soak bread crumbs and coconut in hot milk.

2. 2

   Add salt, sugar, and beaten egg.

3. 3

   Place apricot in molds, fill with pudding mixture, and steam until firm.

4. 4

   Serve with hot sirup from the apricots.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.

APRICOT BREAD PUDDING— Soak 1^ cups of stale bread crumbs and % cup of coconut in 1^4 cups of hot milk. Add V2 teaspoon of salt, 2 tablespoons of sugar or com sirup, and 1 beaten egg. Put a half of a DEL MONTE Canned Apricot in each of 6 individual molds,

Cook this with the app: pantry check, scaling, and the assistant.