Apricot Upside-Down Bread Pudding
Apricot Upside-Down Bread Pudding
1/3 cup melted butter or margarine
1/3 cup brown sugar
8 halved drained, canned apricots
4 maraschino cherries, cut in two
2 eggs, beaten
1/3 cup granulated sugar
1/3 cup apricot juice
1/3 cup milk
1 1/2 quarts 1/2-inch soft bread cubes
Combine two Tablespoons melted butter with brown sugar and spread evenly over bottom of an eight-inch round cake pan. Place a maraschino cherry half in center of brown sugar, rounded side down. top each cherry with an apricot half, placing flat side down. Combine beaten egg, granulated sugar, apricot juice, milk and remaining melted butter.Fold in soft bread cubes. spread bread mixture over fruit in cake pan. Bake at 350 degrees for 30 minutes. Loosen pudding around edge and immediately turn upside-down on serving plate. Serve with whipped cream, if desired.
Yield: Eight servings
1/3 cup melted butter or margarine
1/3 cup brown sugar
8 halved drained, canned apricots
4 maraschino cherries, cut in two
2 eggs, beaten
1/3 cup granulated sugar
1/3 cup apricot juice
1/3 cup milk
1 1/2 quarts 1/2-inch soft bread cubes
Combine two Tablespoons melted butter with brown sugar and spread evenly over bottom of an eight-inch round cake pan. Place a maraschino cherry half in center of brown sugar, rounded side down. top each cherry with an apricot half, placing flat side down. Combine beaten egg, granulated sugar, apricot juice, milk and remaining melted butter.Fold in soft bread cubes. spread bread mixture over fruit in cake pan. Bake at 350 degrees for 30 minutes. Loosen pudding around edge and immediately turn upside-down on serving plate. Serve with whipped cream, if desired.
Yield: Eight servings
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