Little over a year ago I posted one of my favorite childhood recipes which I named Apple Cinnamon Bread Pudding…..in Slovakia known as Žemlovka.
There are many recipes and variations for Slovak Bread Pudding – Žemlovka.
Last week I made another variation and my boys named it APRICOT BREAD PUDDING.
It is little lighter and creamier then my Apple Cinnamon Bread Pudding (Žemlovka).
This recipe serves 6
- 5 Kaiser Buns (day old)
- 4 Tbsp Butter (melted)
- 2 cups Milk
- 3/4 cup Powdered Sugar
- 3 Eggs
- 1 can Apricot Halves (2-3 cups)
- Vanilla Sugar
STEP 1: Slice Kaiser buns into 1/2″ thick rounds and place them into large bowl.
STEP 2: In another bowl melt the butter and mix in the powdered sugar. Add milk and 3 lightly beaten egg yolks.
STEP 3: Pour the milk mixture all over the bread rounds and gently stir around until all the bread rounds are covered.
STEP 4: Let it sit for few minutes.
STEP 5: Heat the oven to 350F.
STEP 6: Grease and coat deep baking dish or casserole dish with butter and breadcrumbs.
Assemble the bread pudding as follow:
STEP 1: Layer 1/2 of the soaked bread rounds into bottom of the dish.
STEP 2: Top it with thick layer of apricot halves. Sprinkle with vanilla sugar.
STEP 3: Cover with layer of the remaining bread rounds.
STEP 4: Beat egg white until peeks form. Beat in little bit of powdered sugar to make a thick meringue.
STEP 5: Cover the top layer of bread rounds with the meringue.
STEP 6: Put it in the oven uncovered for 20-25 minutes until the meringue is brown.
STEP 7: Let it sit for 10 minutes before serving.