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By Craig Claiborne
Preheat oven to moderate (325°F.).
Add the bread crumbs and butter to the hot milk. Cool. Add the beaten eggs to the milk mixture along with the remaining ingredients except sauce.
Turn into eight buttered half-cup molds. Set in a shallow baking pan. Pour in boiling water to half the depth of the molds.
Bake the puddings for one hour. Cool for five minutes, then unmold. Serve hot or cold, topped with apricot sauce.
© 1966 Craig Claiborne estate. All rights reserved.