Cooking For A Crowd - Large Sized Recipes
 Apricot Bread Pudding Recipe
Recipes for Quantity Cooking


Apricot Bread Pudding

7 oz. whole eggs
15 oz. granulated sugar
1 oz. vanilla
2 1/2 Tbsp. ground nutmeg
1 1/2 tsp. ground allspice
2 lbs. day-old whole wheat bread cut into 1-inch cubes (2 loaves)
6 oz. raisins
3 oz. egg yolks
1 1/2 Tbsp. lemon peel, grated
2 1/2 Tbsp. ground cinnamon
68 oz. milk
1 can (#10) apricot halves, drained and cut in half
heavy cream, for garnish

Combine eggs and yolks. Add sugar, butter, vanilla, peel and spices.

Beat until well blended. Stir in milk; set aside. Place bread, apricots and raisins in large bowl. Stir in egg mixture; let stand 30 minutes, stirring occasionally.

Divide mixture evenly between three buttered hotel pans (12x10x2-inch).

Bake at 325F for about 70 minutes, until set and golden brown

Cut into squares. Serve warm or cold, with cream or whipped cream, as desired.

Serves 60

Back          Home

Razzle Dazzle Recipes

 No Portion of this site
 is to be reproduced without permission
 Copyright 2002 - 2012