A delightful twist on the classic bread pudding, featuring apricots and a hint of cardamom.
Preheat your oven to 325°F (160°C).
Ensure your oven is fully preheated for even baking.
In a medium mixing bowl, whisk together the eggs, milk, sugar, and vanilla extract until well combined.
Whisk thoroughly to ensure the sugar dissolves completely.
In a large mixing bowl, combine the bread pieces, apricots, and currants.
Tear the bread into bite-sized pieces for better texture.
Transfer the bread mixture to a greased 2-quart baking dish.
Grease the dish well to prevent sticking.
Pour the custard mixture over the bread mixture, pressing down gently with the back of a spoon to ensure the bread absorbs the liquid.
Let it sit for a few minutes to soak thoroughly.
In a small bowl, mix the sugar and cardamom. Sprinkle this mixture evenly over the top of the pudding.
Ensure an even coating for a consistent flavor.
Dot the top with small pieces of butter.
This helps create a golden, crispy top.
Bake in the preheated oven for 55-60 minutes, or until a knife inserted in the center comes out clean.
Check for doneness by inserting a knife into the center.
Serve warm with a drizzle of maple syrup, if desired.
Pair with whipped cream or ice cream for an extra treat.
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