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Apricot Bread Pudding

By

Serves 6

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Rate this recipe 4.4/5 (12 Votes)

Ingredients

  • 8 ounces of stale brioche bread, crusts removed and
  • cut into cubes (a scant 4 cups)
  • 1 Lady Grey Tea bag
  • 250 ml cup boiling water (1 cup)
  • 3 ounces of dried apricots, cut into small bits (1/2 cup packed)
  • 2 large free range eggs
  • 1 large free range egg yolk
  • 250 ml whole milk (1 cup)
  • 375 ml double cream (1 1/2 cups)
  • 150 g caster sugar (3/4 cup)
  • 1 tsp finely grated orange zest
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract

Details

Adapted from theenglishkitchen.blogspot.com

Preparation

Step 1

Put the tea bag and the apricots into a heat proof bowl.
Add the boiling water and allow to steep for 10 minutes.
At the end of that time, remove the tea bag and strain the apricots, discarding any liquid.
Set aside.

Whisk the eggs, egg yolk and 2 ounces of the milk together in a bowl. Place the remaining milk into a saucepan along with the cream, sugar, lemon and orange zests and vanilla.
Bring to the boil.
Remove from the heat.
Stir well to dissolve the sugar.
Gradually pour this over the egg mixture, whisking constantly until completely combined. Strain this thru a wire mesh sieve into a bowl. Gently stir in the brioche cubes and the drained apricots.
Cover and place in the refrigerator for at least 2 hours or overnight.

The next day when you are ready to cook it, pre-heat the oven to 160*C/325*F/ gas mark 3..
Butter six ramekins well.
Divide the pudding mixture evenly among them.
Place on a baking tray and bake for 30 minutes, until golden brown and almost set.
Serve warm with some creme anglaise or creme fraiche spooned on top.

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