Apricot Bread Pudding Recipe

Name: Apricot Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cut the bread into 3/4-inch squares.
2
Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl.
3
Cover and refrigerate for 2 hours or longer.
4
Preheat the oven to 375 degrees.
5
Butter a 9-inch ceramic tart pan or 2-quart baking dish.
6
Arrange the apricots in the dish.
7
Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush.
8
Beat in the egg yolks, almond flour, cinnamon and honey.
9
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.
10
Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute.
11
Be careful not to overbeat, as you do not want the mixture to dry out.
12
Using a rubber spatula, gently fold the egg whites into the bread mixture.
13
Scrape into the baking dish.
14
Sprinkle the sliced almonds on top.
15
Bake 40 minutes, until puffed and golden brown.
16
Serve warm.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Apricot Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Bread Pudding

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