🍽️ Apricot Bread Pudding

Name: Apricot Bread Pudding
Total time: 30 min
Cuisine: German
Ingredients: 50 g small apricots (2 small apricots); 35 g fine wheat whole grain bread (from the day before; 1 slice); 180 ml milk (3.5% fat); 1 pinch cinnamon; 5 g agave syrup (1 tsp)

223 kcal · 30 min

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Ingredients

50 g small apricots (2 small apricots)
35 g fine wheat whole grain bread (from the day before; 1 slice)
180 ml milk (3.5% fat)
1 pinch cinnamon
5 g agave syrup (1 tsp)

Instructions

1. Wash the apricots thoroughly, halve them, and remove the pits. Cut the flesh into very small cubes.
2. Remove the hard crust from the bread slice and cut the soft inside into fine cubes as well.
3. Pour the milk and a pinch of cinnamon into a small saucepan and bring the mixture to a boil. Add the bread cubes and let them soak at low heat until they have absorbed all the liquid, stirring occasionally.
4. Fold the diced apricots into the bread and milk mixture and let them sit for a short while. Sweeten to taste with agave syrup. Let the porridge cool down slightly or check the temperature before feeding.

Nutrition per serving

kcal: 223
Protein: 9 g · Fett/Fat: 6 g · Carbs: 30 g