Specifications

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Apricot Almond
Bread Pudding
3 ounces (85 g) dried apricots, diced
¼ cup (63 ml) Kirschwasser
®
, brandy
or amaretto
1 teaspoon (5 ml) unsalted butter
3 tablespoons (45 ml) unsalted butter,
melted, divided
5 cups (1.25 L) bread, cut into ½-inch
(1.25 cm) cubes
½ cup sliced almonds, toasted
3 large eggs
2
∕
³
cup granulated sugar
1 can [12 ounces (340 g)] fat-free
evaporated milk
1 teaspoon (5 ml) vanilla
5 cups (1.25 L) very hot water
Makes 8 servings [2 quarts (1.9 L)]
Soak apricots in Kirsch for ½ hour; drain and reserve liquor. Cut a piece of alumi-
num foil 20 inches (50 cm) long, and fold in half to a piece 10 inches (25 cm) long.
Lightly butter one side with ¼ teaspoon (1 ml) unsalted butter; reserve. Cut another
piece of aluminum foil about 24 inches (61 cm) long. Fold in half lengthwise, then
fold in half again two more times to create a strip about 24 inches (61 cm) in length
and 2 inches (5 cm) wide to make a “cradle”; reserve.
Coat the inside of a 2-quart (1.9 L) soufflé dish with remaining ¾ teaspoon (4 ml)
unsalted butter. Layer ½ of the bread cubes on the bottom. Sprinkle with half the
apricots and half the almonds. Drizzle with half the melted butter. Repeat. Pour
remaining melted butter over top.
Beat eggs and sugar until thick, using a Cuisinart
®
Hand Mixer on low speed. Add
milk, vanilla and reserved Kirsch; mix thoroughly.
Pour egg mixture over bread layers. Cover with the buttered foil. Secure tightly with
kitchen twine. Set the dish in the centre of the long strip of folded foil and bring up
the sides to meet, twisting together to form a handle. Place the rack in the ceramic pot
of the Cuisinart
®
Slow Cooker. To place the soufflé dish on the rack, use the foil cradle
to help lift the dish, and carefully lower the dish into the pot and place on the rack.
Carefully pour hot water in bottom of ceramic pot. Cover and press the On/Off button
to turn the unit on. Set time to 3 hours and press Low. Remove the soufflé dish from
the slow cooker using the foil strips to lift it. Cool completely on a wire rack.
Note: You may substitute dried cherries for the dried apricots for a Cherry Vanilla
Bread Pudding.
Nutritional information per serving (based on 8 servings):
Calories 415 (29% from fat) • carb. 58g • pro. 13g • fat 14g • sat. fat 5g
• chol. 95mg • sod. 356mg • calc. 212mg • fiber 2g
d
eSSertS
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