Preheat oven to 350 degrees. Spray a 1-1/2-quart souffle dish.
This recipe is great on its own but even better when you can use leftover stale bread to make a sweet and decadent bread pudding with almonds and apricot.
Servings and Ingredients
|4 c. Hy-Vee Bakery Pane Toscano bread, cubed|
|½ c. Hy-Vee dried apricots, chopped|
|5 tbsp. Hy-Vee sliced almonds|
|3 Hy-Vee large eggs|
|2 c. Hy-Vee whole milk|
|½ c. Hy-Vee granulated sugar|
|3 tbsp. Hy-Vee unsalted butter, melted|
|2 tbsp. brandy, optional|
|Whipped cream, for garnish|
Things To Grab
- 1-1/2-quart souffle dish
- Large bowl
- Wire cooling rack
Toss together stale or oven-dried bread cubes, dried apricots, and almonds in prepared souffle dish. Whisk together eggs, milk, sugar, butter, and, if desired, brandy, in a large bowl until well combined. Pour over bread cube mixture in souffle dish.
Hyvee Culinary Expert TipTo dry bread for use the same day, preheat oven to 300 degrees. Cut bread into cubes and spread on a rimmed baking pan. Place bread in oven and bake 30 minutes, or until dry and toasted.
Bake 45 to 55 minutes or until a knife inserted in the center comes out clean. Cool on a wire cooling rack. Serve topped with whipped cream, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 140mg
- Total Carbohydrates: 30g
- Protein: 7g