Chocolate-Apricot Bread Pudding – a delicious recipe with crusty, bittersweet chocolate, apricots, eggs, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it. Tuck chocolate and dried apricots between bread slices, scattering some chocolate and apricots over the top.
2
In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange liqueur until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.
3
Bake in a 350u00b0 oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.
4
If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.
759
kcal
Calories
39
g
Fat
87
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide), 4 to 5 ounces bittersweet chocolate, coarsely chopped into 1/2 to 2-in. pieces, 1/3 cup quartered dried apricots, 3 large eggs, and more.
Yes, Chocolate-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.
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