Best Apricot Bread Pudding Recipes

APRICOT BREAD PUDDING

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

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

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.

APRICOT BREAD PUDDING

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.

APRICOT BREAD PUDDING

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.

CHOCOLATE APRICOT BREAD PUDDING

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-PUMPKIN BREAD PUDDING, DIABETIC/HEART HEALTHY

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.

APRICOT-CRANBERRY BREAD PUDDING

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

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

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

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.