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Apricot Bread Pudding With Caramel Sauce

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce."

Courses: Dessert
Serves: 12 people

Recipe Ingredients

1 cup 237mlGrand Marnier = (or other orange liqueur)
1/4 cup 59mlWater
5 cups 1185mlWhipping cream
6 cups 1188g / 41ozEggs (large)
1 cup 198g / 7ozSugar
1 tablespoon 15mlVanilla extract
1/2 teaspoon 2.5mlGrated nutmeg
8   Croissants - (abt 16 oz) - cubed
1 cup 146g / 5.1ozDried apricots - diced
  Cider-Caramel Sauce - (see recipe)

Recipe Instructions

Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend.

Place croissant pieces in 13- by 9- by 2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.

Preheat oven to 350 degrees. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.

Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Cider-Caramel Sauce, if desired, and serve warm.

"Bon Appetit, January 2000"


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