Recipe courtesy of Robert Irvine
Episode: Elvis Eats
Save Recipe Print
Total:
2 hr
Prep:
20 min
Inactive:
40 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr
Prep:
20 min
Inactive:
40 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Grease a 2-quart baking dish with butter.

In a large bowl, mix the cubed baked goods, vanilla wafers, apricots, cranberries, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water.

Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.

Preheat oven to 350 degrees F.

Prepare a bain marie by placing the baking dish into a larger pan or dish, into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest.

Serve with ice cream, chocolate syrup and whipped cream.

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