I wanted to share a new variation on an old favorite around our house. Bread pudding.
This time instead of raisins or chocolate, I used a few 'Springy' add ins.
Apricot blueberry bread pudding:
The cast of characters:
2 cups milk
4 large eggs
1 cup sugar
12 slices Texas toast
1 tbsp vanilla
1 tbsp apple pie spice
handful of candied walnuts
handful of dried blueberries (could substitute fresh or frozen)
handful chopped dried apricots
whipped cream or cool whip
Preheat oven to 350 degrees.
Cut the bread into cubes and toss into buttered baking dish:
Mix the milk, eggs, sugar, vanilla and apple pie spice in a bowl, pour over the bread. While the bread is soaking up the custard mixture, sprinkle the walnuts, apricots and blueberries over the top.
Bake for 40 minutes.
Serve warm or cooled. We prefer a dollop of whipped cream. A BIG dollop!
I think this is our new favorite version. Enjoy your holiday!
Don't forget, I'm guest posting @ Hating Martha tomorrow and I hope you will all stop by for a visit!