Cranberry-Apricot Bread Pudding Recipe

Name: Cranberry-Apricot Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350u00b0 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.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 cup chopped dried apricots, 1/2 cup unsweetened apple juice, 1/4 cup dried cranberries, 1-1/4 cups whole milk, and more.

Yes, Cranberry-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.

Cranberry-Apricot Bread Pudding

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