Apricot Bread Pudding

Apricot Bread Pudding
Apricot Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 cup dried apricots, sliced

  • 1 1/4 cups sugar

  • Pudding:

  • 7 egg yolks

  • 1/3 cup sugar

  • 2 cups half-and-half

  • 2 cups cream

  • grated zest of orange

  • 1/4 tsp. salt

  • 1 tsp. vanilla

  • 1/2 tsp. almond extract

  • 1/8 tsp. nutmeg

  • 1 Tbs. kirsch

  • about 1 lb. brioche, pain-de-mie or

  • good day old homemade white bread cut into 1/2 inch cubes, about 5 cups

  • 4 oz. good quality almond paste cut into pea-sized pieces.

Directions

In a small saucepan, simmer the apricots in 1 cup water and q/4 cup of the sugar. Poach the fruit tender, about 12 minutes for dried. Drain the fruit, saving the liquid, and set the fruit aside to cool. Return the poaching liquid to the saucepan and add the remaining 1 cup sugar and 1/2 cup water. Boil this mixture, and when it begins to brown swirl the pan so that it caramelizes evenly. Cook to a medium amber color. Very carefully pour the hot caramel into a 2-qt. gratin dish or divide it evenly among 6 small ramekins. Cool. Whisk the egg yolks in a large bowl. Slowly add 1/3 cup sugar and mix well. Whisk in the half-and-half and the cream. Add the orange zest, salt, vanilla, and almond extracts, nutmeg and kirsch. Gently fold in the poached apricots, the almond paste and the bread cubes. Transfer the pudding mixture to the gratin dish or ramekins. Let rest at least 1 hour or refrigerate overnight. Preheat the oven to 375ยบ. Sprinkle a little sugar over the top of the pudding. Place the gratin dish or ramekins on a baking sheet to catch any overflow. Bake until nicely browned, about 55 minutes. Serve warm or at room temperature.

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