Apricot Cranberry Bread Pudding Recipe

Ingredients for Apricot Cranberry Bread Pudding

• Dried Apricot
• Dried Cranberries
• Orange Liqueur
• French Bread
• 2 tablespoons apricot jam
• Whipping Cream
• 1 cup milk
• Granulated Sugar
• 4 large eggs
• Vanilla
• Pinch of salt

How to Make Apricot Cranberry Bread Pudding

1. Combine 1 cup chopped dried apricots, 1/2 cup dried cranberries, and 2 tablespoons apricot liqueur in a small bowl. Let stand for 15 minutes.
2. Scatter half of the apricot mixture evenly over the bottom of a greased, shallow 12-cup ovenproof dish.
3. Spread one side of each slice of bread (about 6-8 slices of challah or brioche bread) with 2 tablespoons of apricot jam.
4. Arrange the bread slices, jam-side up, in the dish, slightly overlapping.
5. Scatter the remaining apricot mixture over the bread.
6. In a medium bowl, whisk together: 4 large eggs, 1 cup milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of salt.
7. Pour the custard mixture evenly over the bread, ensuring all pieces are moistened.
8. Let stand for 10 minutes to allow the bread to absorb the custard.
9. Cover the dish with foil.
10. Place the dish in a larger roasting pan.
11. Pour enough boiling water into the roasting pan to come halfway up the sides of the ovenproof dish (this creates a bain-marie for even baking).
12. Bake in a preheated 325°F (160°C) oven for 1 hour and 15 minutes.
13. Remove the foil and bake for a further 15 minutes, or until the custard is set and lightly golden brown.
14. Carefully remove the dish from the roasting pan and let stand for 15 minutes before serving.
15. Serve warm or cold. Serves 4-6.