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Apricot Bread Pudding.
- Source :
-
New York Times . 6/29/2012, Vol. 161 Issue 55817, p1. 0p. - Publication Year :
- 2012
-
Abstract
- Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes. 4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts) [ABSTRACT FROM AUTHOR]
- Subjects :
- *APRICOT
*BREAD puddings
*WHOLE wheat bread
*CHERRIES
*COOKING
RECIPES (Cooking)
Subjects
Details
- Language :
- English
- ISSN :
- 03624331
- Volume :
- 161
- Issue :
- 55817
- Database :
- Academic Search Index
- Journal :
- New York Times
- Publication Type :
- News
- Accession number :
- 77394066