Apricot and Cherry Bread Pudding

1. 1

   In a heavy bottomed saucepan, place the cherries, apricots, and sugar, and let stand for 30 minutes.

2. 2

   Then add 1 cup water and bring to a boil.

3. 3

   Reduce the heat and cook for 15 minutes.

4. 4

   Remove from the heat and add the lemon juice and set aside to cool slightly.

5. 5

   Preheat the broiler to high.

6. 6

   Brush the bread slices, on one side with the melted butter.

7. 7

   Place buttered side up, in the serving dish, slightly overlapping, in one layer.

8. 8

   Set under the broiler to lightly toast the bread.

9. 9

   Ladle the cooled cherry juices over the bread.

10. 10

    Scatter the cherries and apricots on top and bring to a boil on top of the stove.

11. 11

    Cover with foil and cook on medium for 5 minutes.

12. 12

    Serve with a dollop of the sweetened yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.