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Apricot Cranberry Bread Pudding: A Taste of Home

Bread pudding has always held a special place in my heart. I remember my grandmother making it every Thanksgiving, the aroma of warm spices and sweet fruit filling the entire house. The slightly crisp top giving way to a soft, custardy interior was pure comfort on a plate, a reminder of family gatherings and cozy afternoons spent around the fire. This Apricot Cranberry Bread Pudding attempts to capture that feeling, infusing the classic recipe with a festive twist perfect for sharing during the holidays, or any day that calls for a little extra comfort.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 29 minutes
Total Time: 1 hour 54 minutes
Servings: 4-6
Yield: 1 bread pudding
Dietary Type: Vegetarian

Ingredients

1⁄4 cup finely chopped dried apricot
3 tablespoons dried cranberries
1 1⁄2 tablespoons orange liqueur (or orange juice)
8 slices French bread (cut 1/4 inch thick)
3 tablespoons apricot jam, warmed
1 cup whipping cream
1 cup milk
1⁄3 cup granulated sugar
2 large eggs
1⁄2 teaspoon vanilla
1 small pinch salt

Equipment Needed

Shallow 12-cup capacity ovenproof dish
Small bowl
Medium sized bowl
Whisk
Roaster
Foil

Instructions

In a small bowl, combine the finely chopped dried apricots, dried cranberries, and orange liqueur (or orange juice). Allow the mixture to stand for 15 minutes, allowing the dried fruit to plump and absorb the liquid.
Grease a shallow 12-cup capacity ovenproof dish. Scatter half of the apricot-cranberry mixture, along with any accumulated liqueur, evenly on the bottom of the prepared dish.
Spread one side of each slice of French bread with the warmed apricot jam. Arrange the bread slices, jam-side up, in the dish, slightly overlapping each other to create a solid layer.
Scatter the remaining apricot-cranberry mixture evenly over the arranged bread slices.
In a medium-sized bowl, whisk together the whipping cream, milk, granulated sugar, eggs, vanilla, and salt until well combined and the sugar is dissolved.
Pour the cream mixture evenly over the bread and apricot mixture in the dish. Let stand for 10 minutes, allowing the bread to soak up the custard.
Cover the dish tightly with foil.
Place the dish inside a roaster. Pour enough boiling water into the roaster to come halfway up the side of the dish. This creates a water bath that helps the bread pudding cook evenly and prevents the custard from curdling.
Bake in a preheated 325°F (160°C) oven for 1 hour and 15 minutes. Then, remove the foil and bake for a further 15 minutes, or until the custard is just set and the top is lightly golden brown. The bread pudding should jiggle slightly in the center when gently shaken.
Carefully remove the dish from the roaster. Let stand for 15 minutes before serving to allow the bread pudding to set further.
Serve warm or cold, as desired.

Expert Tips & Tricks

Bread Choice Matters: While French bread is classic, you can experiment with challah or brioche for an even richer flavor. Stale bread works best as it absorbs the custard more effectively. Let your bread sit out uncovered overnight to dry out if it’s too fresh.
Infuse the Cream: For an extra layer of flavor, gently heat the cream with a vanilla bean or a cinnamon stick before whisking it into the custard mixture. Remove the vanilla bean or cinnamon stick before adding the cream to the other ingredients.
Preventing a Soggy Bottom: Ensure your baking dish is well-greased. You can also sprinkle the bottom with a thin layer of granulated sugar before adding the fruit to create a caramelized base.
Doneness Test: To check if the bread pudding is cooked through, insert a knife into the center. If it comes out clean, it’s ready. If it’s still liquidy, continue baking for a few more minutes, checking periodically.
Make Ahead: You can assemble the bread pudding a day ahead of time. Cover it tightly with plastic wrap and refrigerate. When ready to bake, bring it to room temperature for about 30 minutes before placing it in the oven. You may need to add 10-15 minutes to the baking time.

Serving & Storage Suggestions

This Apricot Cranberry Bread Pudding is delicious served warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar or a drizzle of maple syrup also complements the flavors nicely.

Storage: Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container.
Reheating: To reheat, warm individual portions in the microwave for 30-60 seconds, or bake the entire dish in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.

While not recommended, the bread pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating. Be aware that the texture may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	755.6 kcal	N/A
Calories from Fat	N/A	37%
Total Fat	30.6 g	47%
Saturated Fat	16.7 g	83%
Cholesterol	195.8 mg	65%
Sodium	874 mg	36%
Total Carbohydrate	103.1 g	34%
Dietary Fiber	4.7 g	18%
Sugars	27.3 g	109%
Protein	18 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free bread slices. Look for a sturdy gluten-free bread that can hold its shape when soaked in the custard.
Dairy-Free: Substitute the whipping cream and milk with your favorite non-dairy alternatives, such as almond milk, soy milk, or coconut milk. Ensure the non-dairy milk is unsweetened.
Spice It Up: Add a pinch of cinnamon, nutmeg, or ginger to the custard mixture for a warmer, more festive flavor.
Different Fruits: Experiment with other dried fruits, such as cherries, raisins, or figs. Fresh berries can also be added after baking.
Nutty Crunch: Add a handful of chopped nuts, such as pecans or walnuts, to the bread pudding for added texture and flavor.
Boozy Boost: Enhance the flavor with a splash of bourbon, rum, or amaretto in addition to the orange liqueur.

FAQs (Frequently Asked Questions)

Q: Can I use different types of bread for this recipe?
A: Yes, you can! Challah or brioche bread would be excellent alternatives for a richer flavor. Just make sure the bread is slightly stale for best results.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding a day in advance, cover it tightly, and refrigerate it. Just add a few extra minutes to the baking time.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when the custard is set but still slightly jiggly in the center. A knife inserted into the center should come out mostly clean.

Q: Can I freeze this bread pudding?
A: Yes, you can freeze it after baking. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before reheating. The texture might be slightly different after freezing.

Q: What can I serve with this bread pudding?
A: This bread pudding is delicious on its own, but you can also serve it with whipped cream, vanilla ice cream, a dusting of powdered sugar, or a drizzle of maple syrup.

Final Thoughts

This Apricot Cranberry Bread Pudding is more than just a dessert; it’s a warm embrace on a plate. I encourage you to give this recipe a try and experience the comforting flavors for yourself. Feel free to adapt it to your liking and share your own creative twists. Whether you’re serving it at a holiday gathering or enjoying it on a cozy evening at home, this bread pudding is sure to bring a smile to your face. And don’t forget to share your creations and feedback – I’d love to see how you make this recipe your own! Pair it with a cup of hot coffee or a glass of dessert wine for the perfect ending to any meal. Happy baking!

Apricot Cranberry Bread Pudding Recipe