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4 Eggs
3 1/2 cups Milk
1/2 cup Sugar
1 1/2 teaspoons Vanilla
5 cups Torn dry Bread, pieces (French Bread is best)
12 dried Apricot halves, quartered
1/4 cup Currants
2 Tablespoons Sugar
1/2 teaspoon ground Cardamom
1 Tablespoon Butter or Margarine, cut up
Maple Syrup, heated (optional)
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In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla. In a large mixing bowl combine bread pieces, apricots, and currants. Place in a greased 2 quart rectangular baking dish. Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk. In a small bowl, stir together 2 Tbsps. sugar, and cardamom. Sprinkle over top of pudding. Dot with butter or margarine. Bake at 325ºF for 55 to 60 minutes, or until it tests clean. Serve warm with maple syrup, if desired.
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