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1
Preheat the oven to 250F.
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2
Cut the bread into 1-inch cubes and place them in one layer on a half-sheet pan.
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3
Place in the oven for 20 minutes to dry out and become slightly crisp.
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4
Set aside.
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5
Soak the apricots in the brandy and 1/2 cup warm water for 20 minutes.
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6
Drain, reserving the soaking liquid, and set aside.
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7
Use 1 tablespoon of the butter to grease a 4-quart slow cooker, greasing all the way up the sides of the insert.
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8
Place the bread cubes, apricots, and chocolate in the cooker and toss to combine.
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9
In a medium bowl, whisk together the eggs, milk, cream, 1/2 cup of the sugar, the salt, and the apricot soaking liquid and stir until the sugar is almost dissolved.
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10
Pour the mixture over the ingredients in the cooker and push the bread cubes down into the liquid to completely cover them and even out the top.
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11
Generously dot the top with the remaining 2 tablespoons butter, then sprinkle with the remaining 1 teaspoon sugar, the cinnamon, and cacao nibs.
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12
Cook, covered, on the low setting for 3 to 4 hours.
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13
Turn off the heat and let the pudding rest while you prepare the Brandy Sauce.
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14
In a 2-quart saucepan over medium heat, melt the butter.
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15
Add the sugar, brandy, cinnamon, and salt and whisk to combine.
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16
Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy.
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17
Remove from the heat.
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18
In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan.
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19
Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.
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20
Stir in the cream and remove from the heat.
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21
Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.
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22
Spoon the pudding out onto individual plates, drizzle with the sauce, and serve.
