Apricot Bread Pudding with Caramel Sauce
Apricot Bread Pudding with Caramel Sauce


Apricot Baked Pudding with Caramel Sauce

Chef: Rosemary Champion

Degree of difficulty: Medium
Cooking Time: 35

1 1/2 cups chopped dried apricots
2 cups water
60 grams butter
3/4 cup brown sugar
1 1/2 cups self raising flour
vanilla
1 tablespoon carbonated soda
2 eggs
1/2 cup castor sugar
some grated or stewed apple
Caramel sauce
1 cup brown sugar
1/2 cup cream
125 grams butter

Simmer the apricots over low heat until thick and smooth
Add remaining ingredients
Bake in a moderate oven for approximately 25 minutes
Heat all sauce ingredients in a saucepan.
Serve with sauce and pecan ice-cream.

Source: <http://www.abc.net.au/westqld/stories/s341370.htm>


Apricot Bread Pudding with Caramel Sauce

"I had never been especially fond of bread pudding, but I changed my
mind when I tried the one served at The Winchester Country Inn in
Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their
version is outstanding; it's studded with apricots and topped with a
rich caramel sauce." Apricot Bread Pudding with Caramel Sauce Croissants
and a Grand Marnier custard make this bread pudding super-decadent. It's
great with or without the Caramel Sauce (see recipe); if youre short on
time, substitute a purchased sauce.

1 cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced
Caramel Sauce

Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5
minutes. Cool mixture completely. Whisk Grand Marnier-water mixture,
cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place
croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss
to combine. Pour custard over croissant-apricot mixture, pressing down
gently with rubber spatula so that croissant and apricot pieces are
evenly covered. Let stand 20 minutes.

Preheat oven to 350 F. Cover baking dish with aluminum foil. Place dish
in larger roasting pan. Add enough hot water to roasting pan to come 1
inch up sides of baking dish. Bake 1 hour.
Remove aluminum foil and continue baking until bread pudding is golden
brown on top and firm to touch, about 30 minutes longer. Carefully
remove bread pudding from oven and from water bath; cool slightly.
Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.

Makes 12 servings.

Bon Appetit
R.S.V.P.
January 2000
The Winchester Country Inn, Ashland, OR

Source: <http://www.epicurious.com/recipes/recipe_views/views/102896>


Cider-Caramel Sauce

4 cups apple cider
1 vanilla bean, split lengthwise
1/2 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter

Place cider in heavy large skillet. Scrape in seeds from vanilla bean;
add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes.
Add sugar and butter. Cook until sauce thickens slightly and is reduced
to 1 1/2 cups, stirring occasionally, about 6 minutes longer. (Can be
made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla
bean before using.)

Makes 1 1/2 cups.

Bon Appetit
January 2000

Source:
<http://www.epicurious.com/recipes/recipe_views/views/102899?id=102899>




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