Best Apricot Bread Pudding Recipes

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APRICOT BREAD PUDDING



Apricot Bread Pudding image

Make and share this Apricot Bread Pudding recipe from Food.com.

Provided by Miss Annie

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 eggs
3 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
5 cups torn dry bread, pieces (French Bread is best)
12 dried apricot halves, quartered
1/4 cup currants
2 tablespoons sugar
1/2 teaspoon ground cardamom
1 tablespoon butter or 1 tablespoon margarine, cut up
maple syrup, heated (optional)

Steps:

  • In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
  • In a large mixing bowl combine bread pieces, apricots, and currants.
  • Place in a greased 2 quart rectangular baking dish.
  • Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
  • In a small bowl, stir together 2 Tbsps.
  • sugar, and cardamom.
  • Sprinkle over top of pudding.
  • Dot with butter or margarine.
  • Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
  • Serve warm with maple syrup, if desired.

APRICOT BREAD PUDDING WITH CARAMEL SAUCE



Apricot Bread Pudding with Caramel Sauce image

Categories     Dairy     Egg     Fruit     Dessert     Bake     Dried Fruit     Apricot     Triple Sec     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

1 cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced
Caramel Sauce

Steps:

  • Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
  • Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
  • Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.

CRANBERRY-APRICOT BREAD PUDDING



Cranberry-Apricot Bread Pudding image

I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped dried apricots
1/2 cup unsweetened apple juice
1/4 cup dried cranberries
1-1/4 cups whole milk
2 large egg whites
1 large egg, lightly beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
6 cups cubed day-old bread
8 tablespoons whipped topping
1/4 cup chopped walnuts, toasted

Steps:

  • In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

Nutrition Facts :

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Delicious French-style apricot bread pudding that will become a family favorite.

Provided by C.Sarah

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 10

Number Of Ingredients 10

1 tablespoon ground cinnamon
1 tablespoon brown sugar
8 thick slices crusty French bread, quartered
⅓ cup unsalted butter, softened
1 (16 ounce) can apricot halves in light syrup, drained, with syrup reserved
2 cups milk
1 (8 ounce) container creme fraiche
½ cup white sugar
4 large eggs
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
  • Whisk cinnamon and brown sugar together in a small bowl; set aside.
  • Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
  • Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
  • Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted

Steps:

  • Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
  • Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
  • In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
  • Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams

APRICOT-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY



Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy image

Make and share this Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

nonstick cooking spray
4 slices whole wheat bread, cut into 1/2-inch cubes (about 3 cups)
1/3 cup snipped dried apricot
3/4 cup Egg Beaters egg substitute (or egg whites)
2 cups nonfat milk
1 cup canned pumpkin
2 tablespoons Splenda sugar substitute
1/2 teaspoon ground cinnamon or 1/2 teaspoon pumpkin pie spice
frozen fat-free whipped dessert topping, thawed (optional)

Steps:

  • Preheat oven to 350 degree F.
  • Coat a 2-quart square baking dish with nonstick cooking spray.
  • In the prepared baking dish, combine bread cubes and dried apricots; set aside.
  • In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
  • Slowly pour pumpkin mixture over bread mixture in baking dish.
  • Gently press bread mixture down into liquid to moisten.
  • Let stand for 15 minutes.
  • Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
  • Cool slightly; serve warm.
  • If desired, serve with dessert topping. Makes 9 servings.

CHOCOLATE APRICOT BREAD PUDDING



Chocolate Apricot Bread Pudding image

Make and share this Chocolate Apricot Bread Pudding recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
3 large eggs
2 cups half-and-half
1/2 cup sugar
1 1/2 teaspoons vanilla
5 ounces bittersweet chocolate, coarsely chopped
1/3 cup dried apricot, quartered
2 tablespoons orange liqueur or 2 tablespoons orange juice

Steps:

  • Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
  • Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
  • Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
  • Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
  • If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

APRICOT-CRANBERRY BREAD PUDDING



Apricot-Cranberry Bread Pudding image

I received this from M.S. Russell from the great state of OR. She was kind enough to share this with me from a recent recipe swap, and I wanted to share it here. It is truly good. A very special thank you to Mrs. Russell.

Provided by Barbara Pendley

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 10

6 c diced sour dough french bread
1 qt whole milk
1 pt cream
7 whole eggs
4 egg yokes
1 c sugar
2 tsp vanilla
1/2 c diced dried apricots
1/3 c diced dried cranberries
pinch of salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Butter a 9 x 12 shallow glass baking dish.
  • 3. Sprinkle the diced bread over the bottom.
  • 4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
  • 5. Pour this mixture over the diced bread using a strainer.
  • 6. Sprinkle all the diced dried fruits evenly over the top.
  • 7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
  • 8. Bake for 40 to 50 minutes.
  • 9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

MICROWAVE PEACH & APRICOT BREAD PUDDING



Microwave Peach & Apricot Bread Pudding image

Great Dessert that can be made fairly quickly with minimal ingredients. Tastes Great and is Low in Fat and added sugar! The leftovers are great cold for breakfast

Provided by jesso

Categories     Dessert

Time 47m

Yield 1 Large Casserole Dish, 8 serving(s)

Number Of Ingredients 9

2 cups skim milk
2 eggs
1 teaspoon vanilla
3 teaspoons brown sugar
1/4 cup sultana
8 slices stale white bread
1 tablespoon raspberry jam
1 (415 g) can peaches in juice
1 (415 g) can apricot halves in juice

Steps:

  • Cut 6 slices of bread into squares approx.
  • 1 inch x 1 inch.
  • Place in large casserole dish, with sultanas.
  • Using a can opener, open fruit can approx 1 cm on either side of lid.
  • Drain liquid into jug.
  • Open rest of can.
  • Roughly chop fruit while in can and add to the bread.
  • Toss through.
  • Pour a little of the juice over bread to slightly moisten.
  • Cut remaining 2 slices of bread into quarters, spread with jam.
  • Place over top of mixture.
  • Beat Eggs, add milk, vanilla, and sugar.
  • Pour over bread mixture making sure every piece of bread is moistenned.
  • Stand for 5 minutes, or until bread is quite moist.
  • Sprinkle with cinnamon.
  • Microwave on Medium-High for 12 minutes.
  • Stand for 5 minutes.
  • Microwave on High for 5 minutes.
  • Stand for 5 minutes.
  • Microwave on Medium High for 10 minutes.
  • Stand until cool enough to serve.
  • Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
  • Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
  • Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
  • You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.

APRICOT BREAD PUDDING WITH CARAMEL SAUCE RECIPE



Apricot Bread Pudding With Caramel Sauce Recipe image

Provided by á-174942

Number Of Ingredients 10

1 cup Grand Marnier (or other orange liqueur)
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants - (abt 16 oz) cubed
1 cup dried apricots diced
Cider-Caramel Sauce (see recipe)

Steps:

  • Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13- by 9- by 2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes. Preheat oven to 350 degrees. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Cider-Caramel Sauce, if desired, and serve warm. This recipe yields 12 servings. Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Cider-Caramel Sauce; if you’re short on time, substitute a purchased sauce.

APRICOT CRANBERRY BREAD PUDDING



Apricot Cranberry Bread Pudding image

Nothing says comfort food like a creamy bread pudding. This bread pudding is extra special, taken to new heights we have made it perfect for serving at Thanksgiving or Christmas. This recipe comes from Alberta Milk.

Provided by Shirl J 831

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup finely chopped dried apricot
3 tablespoons dried cranberries
1 1/2 tablespoons orange liqueur (or orange juice)
8 slices French bread (cut 1/4 inch thick)
3 tablespoons apricot jam, warmed
1 cup whipping cream
1 cup milk
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 small pinch salt

Steps:

  • Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
  • Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
  • Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
  • Scatter remaining apricot mixture over bread.
  • Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
  • Cover with foil.
  • Place dish in roaster; pour enough boiling water to come halfway up side of dish.
  • Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
  • Carefully remove dish from roaster; let stand for 15 minutes before serving.
  • Serve warm or cold.
  • Serves 4 to 6.

Nutrition Facts : Calories 755.6, Fat 30.6, SaturatedFat 16.7, Cholesterol 195.8, Sodium 874, Carbohydrate 103.1, Fiber 4.7, Sugar 27.3, Protein 18

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to Apricot Bread Pudding Recipes

Apricot bread pudding is a classic dessert that combines bread, eggs, milk, and apricots. This dessert is perfect for using up stale bread, and the addition of apricots gives it a unique and delicious twist. There are many variations of apricot bread pudding recipes, but the basic method involves soaking bread in a custard mixture, adding apricots, and baking until golden brown. Some recipes call for a caramel or apricot sauce to be drizzled over the top, while others incorporate spices like cinnamon or nutmeg for added flavor.
The Ingredients
To make apricot bread pudding, you will need the following ingredients: - Stale bread (such as French or Italian loaf) - Milk (whole or half-and-half) - Eggs - Sugar - Vanilla extract - Dried apricots - Butter
The Method
1. Prepare the bread: Cut the stale bread into 1-inch cubes and toast them in the oven until golden brown. Alternatively, you can leave the bread out for a day or two to let it go stale. 2. Soak the bread: In a large mixing bowl, whisk together the milk, eggs, sugar, and vanilla extract. Add the toasted bread cubes and stir to coat. Let the mixture sit for at least 30 minutes to allow the bread to soak up the custard. 3. Add the apricots: Cut the dried apricots into small pieces and fold them into the bread mixture. 4. Bake: Preheat the oven to 350°F. Grease a baking dish with butter and pour the bread mixture into it. Bake for 40-45 minutes or until the top is golden brown and the center is set. 5. Serve: Let the bread pudding cool for a few minutes before serving. You can top it with whipped cream, caramel sauce, or apricot sauce for added sweetness.
Variations of Apricot Bread Pudding Recipes
1. Caramel Apricot Bread Pudding: In addition to the dried apricots, add a caramel sauce to the bread mixture before baking. 2. Spiced Apricot Bread Pudding: Add ground cinnamon, nutmeg, or allspice to the bread mixture for added warmth and flavor. 3. Apricot and Almond Bread Pudding: Fold in sliced almonds with the dried apricots for a crunchy and nutty addition. 4. Chocolate Apricot Bread Pudding: Add chocolate chips to the bread mixture for a sweet and decadent twist.
Tips for Making Apricot Bread Pudding
- Use stale bread: Fresh bread will not absorb the custard mixture as well as stale bread. If your bread is not stale, you can toast it in the oven to dry it out. - Let it soak: Letting the bread mixture soak for at least 30 minutes is essential to ensure that the bread absorbs the custard mixture and bakes evenly. - Don't overcrowd the dish: Make sure to use a large enough baking dish to prevent the bread pudding from overflowing. - Add additional fruit: You can add other types of fruit like raisins, cranberries, or cherries as well as fresh apricots to your bread pudding for added flavor and texture. - Experiment with toppings: Don't be afraid to experiment with different toppings like ice cream, whipped cream, or dulce de leche. In conclusion, apricot bread pudding recipes are a delicious and comforting dessert perfect for any occasion. These recipes offer a unique and tasty twist on a classic dessert and are perfect for using up stale bread. With the right ingredients, anyone can make a delicious apricot bread pudding in no time.
Apricot bread pudding is a scrumptious dessert that is perfect for any occasion. Be it a family dinner, a brunch with friends, or a festive celebration, this recipe is guaranteed to be a crowd-pleaser. The texture of the warm and gooey bread pudding, mixed with the sweetness of juicy apricots, is an irresistible combination that will leave everyone asking for more. In this article, we will provide you with valuable tips to make the perfect apricot bread pudding.

Tip 1: Choose the Right Bread

One of the key ingredients in a bread pudding recipe is, of course, bread. However, not all types of bread will yield the same result. For a rich and decadent texture, it's best to use stale bread that is at least one day old. The bread should be soft enough to soak up the custard mixture but not too soft that it turns into mush. Some excellent choices for bread include challah, brioche, or even croissants. These bread types have a higher fat content, which will result in a creamier and more delicious pudding.

Tip 2: Soak the Bread Overnight

To achieve the perfect texture and flavor, it's essential to soak the bread in the custard mixture overnight. This will allow the bread to fully absorb the flavors from the custard, resulting in a moist and flavorful pudding. The longer the bread soaks, the softer and more decadent it will become. Be sure to cover the dish with plastic wrap before placing it in the refrigerator to prevent the top from drying out.

Tip 3: Use Fresh or Dried Apricots

Apricots are the star of this dessert, and using high-quality apricots will make a significant difference in the overall flavor. Fresh apricots are an excellent choice if they are in season, as they have a natural sweetness that pairs well with the custard mixture. If fresh apricots are not available, dried apricots are a suitable substitute. Dried apricots are more concentrated in flavor, so a small amount goes a long way. Be sure to rehydrate the dried apricots by soaking them in water for at least 30 minutes before using them.

Tip 4: Add Spices and Flavors

Bread pudding is a versatile dessert that can be customized to your taste preferences. To enhance the overall flavor, consider adding spices or flavors that complement the apricots. Cinnamon, nutmeg, and cardamom are popular choices that infuse the pudding with warm, earthy tones. Vanilla extract, almond extract, or even orange zest can also be added for a subtle but delicious flavor profile.

Tip 5: Adjust the Custard Mixture

The custard mixture is a crucial component of bread pudding, as it provides the creamy and smooth texture that is characteristic of this dessert. Adjusting the ratio of eggs, milk, and cream can significantly impact the final outcome. For a more custardy pudding, increase the number of eggs, while reducing the amount of milk and cream. Alternatively, if you prefer a more bread-like texture, decrease the number of eggs and increase the amount of milk and cream.

Tip 6: Slightly underbake the Pudding

It's important not to overbake the bread pudding, as this can result in a dry and tough texture. To prevent this, slightly underbake the pudding, and let it continue to cook as it cools. The center of the pudding should be slightly gooey, but not completely raw. Once the pudding is finished baking, let it cool for at least 10 minutes before serving. This will allow the custard mixture to set and the flavors to meld together.

Tip 7: Serve with Whipped Cream or Ice Cream

A decadent dessert such as apricot bread pudding deserves an equally indulgent topping. Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy and cold topping pairs perfectly with the warm and gooey pudding, creating a heavenly dessert experience.
Conclusion
With these valuable tips, you are now equipped to make the perfect apricot bread pudding. Remember to choose the right bread, soak it overnight, add spices and flavors, adjust the custard mixture, slightly underbake the pudding, and serve it with a creamy topping. With these techniques, your apricot bread pudding is sure to be a hit with family and friends.

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