Ingredients for Chocolate Apricot Bread Pudding
- French Bread
- 4 large eggs
- Half And Half
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Bittersweet Chocolate
- Dried Apricot
- Orange Liqueur
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How to Make Chocolate Apricot Bread Pudding
- Preheat oven to 350°F (175°C).
- Trim crusts from a loaf of bread (about 1 pound) and cut into 3/4-inch thick slices.
- 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.
- 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.
- 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.
- Bake for 30-35 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- (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