Imagine a dessert so decadent, so irresistibly comforting, that it transforms ordinary bread into a symphony of flavors that will transport you to culinary bliss. Our Apricot Almond Bread Pudding is not just a recipe; it's an experience that marries the sweet, tangy essence of apricots with the rich, nutty crunch of almonds, all nestled in a creamy, custardy embrace. Whether you're a dessert enthusiast or a home cook looking to impress, this recipe promises to elevate your baking game and leave your guests begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 cups cubed bread
- 1 cup dried apricots, chopped
- 1/2 cup sliced almonds
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- In a large mixing bowl, tear or cut the bread into roughly 1-inch cubes. Allow bread cubes to sit out for 15-20 minutes to slightly dry out, which helps absorb the custard better.
- Chop dried apricots into small, bite-sized pieces. If apricots seem very dry, soak them in warm water for 10 minutes, then drain before using.
- In a separate large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until smooth and well combined.
- Add bread cubes to the custard mixture, gently folding to ensure all bread pieces are evenly coated. Let the mixture sit for 10 minutes to allow bread to absorb the liquid.
- Fold in chopped apricots, ensuring they are distributed evenly throughout the bread mixture.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle sliced almonds across the top of the pudding.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from oven and let cool for 15-20 minutes before serving. The pudding will continue to set as it cools.
- Serve warm, optionally garnished with a dusting of powdered sugar or a drizzle of caramel sauce.
Tips
- Bread Selection: Use day-old bread or slightly stale bread for the best texture. The drier bread absorbs the custard more effectively, creating a more luxurious pudding.
- Apricot Prep: If your dried apricots are particularly dry, soak them briefly in warm water to plump them up and enhance their flavor.
- Custard Consistency: Whisk the egg mixture thoroughly to ensure a smooth, even custard that coats every bread cube perfectly.
- Resting Time: Allow the bread to soak in the custard for at least 10 minutes before baking. This helps the bread absorb the flavors and creates a more cohesive dessert.
- Oven Placement: Bake in the middle rack of the oven for even heat distribution and a beautifully golden top.
- Doneness Check: The pudding is ready when the top is golden brown and the center is set but still slightly jiggly. It will continue to set as it cools.
- Serving Suggestion: Serve warm with a dusting of powdered sugar or a drizzle of caramel sauce for an extra touch of indulgence.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 10g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 110mg
