Apricot Jam Bread Pudding


  • 12 slices day-old white bread
  • 1 cube butter, softend
  • 1 jar of apricot jam*
  • 4 cups milk
  • 6 eggs
  • 1/4 cup sugar
  • 1 teaspoon ground nutmeg
  • Additional sugar for sprinkling over top before baking
  • *or use a jam of your choice


  1. Pre-heat oven to 350°. Make sandwiches of bread, butter, and jam.
    Cut sandwiches into quarters and arrange loosely in a greased 9" x 12" baking pan. Mix milk, eggs, and sugar well, and pour over sandwich quarters. Generously sprinkle top with sugar and bake 30-40 minutes until the custard is set and the top crust looks golden brown.

    Serve with vanilla ice