Chocolate Apricot Bread Pudding Recipe

Indulge in this decadent Chocolate Apricot Bread Pudding, a delightful twist on a classic dessert! Inspired by Sunset Magazine, this recipe features rich, dark chocolate and juicy apricots baked into a creamy custard base. Perfect for a special occasion or a cozy night in.

Prep Time 20 mins
Cook Time 90 mins
Calories 539.1 kcal
Protein 38g
Rating 4.0 (1 Reviews)
Chocolate Apricot Bread Pudding 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Apricot Bread Pudding

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How to Make Chocolate Apricot Bread Pudding

  1. Preheat oven to 350°F (175°C).
  2. Trim crusts from a loaf of bread (about 1 pound) and cut into 3/4-inch thick slices.
  3. Butter an 8-inch square baking pan. Arrange 8-10 bread slices diagonally in the pan, overlapping slightly to fit. Tuck 1 cup chopped dried apricots and 1/2 cup chopped semi-sweet chocolate chips amongst the bread slices. Scatter a few extra pieces of apricots and chocolate on top.
  4. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tablespoons orange liqueur or orange juice, and 1 teaspoon vanilla extract until well combined.
  5. Gently pour the custard mixture over the bread, ensuring all slices are soaked. Let it sit for 30-40 minutes, occasionally spooning liquid over dry areas.
  6. Bake for 30-35 minutes, or until the custard is set and a knife inserted into the center comes out clean.
  7. (Optional) For a golden crust, briefly broil the pudding for 3-4 minutes, watching closely to prevent burning.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

75g

Fat

27g

Carbs

30g

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