Name: Ponding aux pruneaux et aux abricots (Bread pudding with dried prunes and apricots)
Yield: For 6
Cuisine: French
Ingredients: ¼ cup (60 g) sliced almonds; 4 ounces (115 g) dried apricots; 3 eggs, lightly beaten; ½ pound (225 g) pitted prunes; Finely grated zest of 1 orange; ⅔ cup (1½ dL) milk; 1 cup (¼ L) good red wine or strong tea; 4 ounces (115 g) fresh white bread, crust removed, and broken into small pieces; 1 teaspoon cinnamon; 4 tablespoons (60 g) unsalted butter; 1 cup (190 g) granulated sugar; 3 tablespoons dark rum or imported kirsch (optional)

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

½ pound (225 g) pitted prunes
4 ounces (115

Method

Butter the casserole or gratin dish well. To plump the prunes and apricots, place them in a medium-sized saucepan with the wine or tea and cinnamon. Cover and simmer until the fruit is very tender and has absorbed most of the liquid, about 15 to 20 minutes. Soak the bread briefly in the milk, then add it to the pan, off heat, along with the rest of the ingredients except the almonds. Turn the m