ADSENSE Link Ads 200 x 90
ADSENSE 336 x 280
Pineapple Apricot Bread Pudding – splendid fruity bread pudding with minimum prep time! So right and ideal for a weekend brunch!
After the longest iciness ever, it’s sooner or later Spring. Last week, we had been able to enjoy simply warm and sunny days. If you observe me on Instagram, you saw the photo of my daughter soaking inside the sunset rays! I suppose specifically the youngsters are satisfied that the warm season is right here. My girls quickly switched their boots to sandals and already the sand toys are filling the sand and swing container.
I specifically love sprig/summer season weekends. It’s time for slowing down, enjoying what’s around us, with each toes up and accurate meals on a plate.
Every weekend, I try to make some thing special for my own family. Be it breakfast, lunch or dinner (or even though lately my Hubby has been taking over inside the dinner department because the grilling season is on!).
I made this Pineapple Apricot Bread Pudding for a brunch and it was a success! Everyone enjoyed the summer fruit flavors. I quickly blended up a simple pineapple glaze with the reserved juice and pour it everywhere in the bread pudding. A ideal finishing touch!
I locate the Le Creuset cocottes to be ideal not simplest for baking in them but also as a serving dishes. They are fabulous (isn’t everything they make?) and the suitable serving length.
Here are the 2 major culprits on this devilishly desirable recipe: pineapple chunks in juice and apricot preserves (I used my favorite from Bonne Maman, it has terrific chunks of apricots!). One is tossed with the bread cubes and the alternative is whisked with the wet components. I actually have to say, these flavors marry actually well.
Oh! You realize how some recipes for bread pudding call for cups and cups of sugar? Well, this one has none. None! I depended on the preserves because the best sweetener on this recipe.
Pineapple Apricot Bread Pudding
Ingredients
- 4 c cubed white bread (I advise sourdough as it is extra sturdier)
- 2 big eggs
- half of c milk
- half c unsalted butter , melted
- 1 tsp vanilla extract
- half c apricot preserves (I used Bonne Maman), warmed up
- 20 ounces .Can of pineapple chunks (drained however juice reserved)
- !For the glaze:
- three/four c powdered sugar
- 1/2 tsp vanilla extract
- 2 to 3 tbsp reserved pineapple juice
Instructions
- Preheat the oven to 375 stages F.
- Butter a 2 qt baking dish. Set apart.
- In a large blending bowl, toss collectively bread cubes and pineapple chunks.
- In another blending bowl, whisk together eggs, milk and vanilla. Add butter and warmed up preserves.
- Pour the wet ingredients over the bread and pineapple. Gently toss to coat. (see note).
- Pour the aggregate into the prepared dish.
- Bake for 40 to 45 mins. Check the dish at 30 minute mark. If the bread is browning to quickly, cover the dish with aluminum foil over the last 10 minutes of baking.
- Let cool for 15 mins before serving.
!To make the glaze:
- Sift the powdered sugar over a medium mixing bowl. Add vanilla and pineapple juice and whisk until favored drizzling consistency.
- Pour over the nice and cozy bread pudding.
Click here for more...
from #Bangladesh #News aka Bangladesh News Now!!!
0 Response to "Pineapple Apricot Bread Pudding Recipe and Giveaway!"
Post a Comment