Best 7 Apricot Bread Pudding With Caramel Sauce Recipes

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Indulge in a delightful culinary experience with Apricot Bread Pudding with Caramel Sauce, a classic dessert that combines the comforting flavors of bread pudding with the sweet and tangy notes of apricots. This decadent dish is elevated by a luscious caramel sauce that adds a touch of richness and decadence. Our collection of recipes offers variations to suit every taste, from a traditional version to one with a creamy custard filling. Whether you prefer a classic bread pudding or one with a modern twist, you'll find the perfect recipe to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this timeless dessert that is sure to impress your family and friends.

Let's cook with our recipes!

BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  • Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  • Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Make and share this Apricot Bread Pudding recipe from Food.com.

Provided by Miss Annie

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 eggs
3 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
5 cups torn dry bread, pieces (French Bread is best)
12 dried apricot halves, quartered
1/4 cup currants
2 tablespoons sugar
1/2 teaspoon ground cardamom
1 tablespoon butter or 1 tablespoon margarine, cut up
maple syrup, heated (optional)

Steps:

  • In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
  • In a large mixing bowl combine bread pieces, apricots, and currants.
  • Place in a greased 2 quart rectangular baking dish.
  • Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
  • In a small bowl, stir together 2 Tbsps.
  • sugar, and cardamom.
  • Sprinkle over top of pudding.
  • Dot with butter or margarine.
  • Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
  • Serve warm with maple syrup, if desired.

APRICOT BREAD PUDDING WITH CARAMEL SAUCE RECIPE



Apricot Bread Pudding With Caramel Sauce Recipe image

Provided by á-174942

Number Of Ingredients 10

1 cup Grand Marnier (or other orange liqueur)
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants - (abt 16 oz) cubed
1 cup dried apricots diced
Cider-Caramel Sauce (see recipe)

Steps:

  • 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. This recipe yields 12 servings. Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Cider-Caramel Sauce; if you’re short on time, substitute a purchased sauce.

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted

Steps:

  • Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
  • Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
  • In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
  • Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams

BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE



Bread Pudding with Dried Apricots, Dried Cherries and Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apricot     Cherry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 cups sugar
2 1/4 cups water
4 ounces dried apricots, thinly sliced
4 ounces dried tart cherries or dried cranberries
3 cups whipping cream
2 cups whole milk
8 large egg yolks
1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved

Steps:

  • Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
  • Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
  • Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
  • Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
  • Rewarm sauce over low heat. Serve pudding warm with sauce.

APPLE BREAD PUDDING WITH CARAMEL SAUCE



Apple Bread Pudding with Caramel Sauce image

This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-3/4 cups sauce).

Number Of Ingredients 20

3/4 cup butter, cubed
4 cups chopped peeled tart apples (about 4 medium)
2 cups sugar
1/2 cup raisins
1/2 cup chopped walnuts
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
BREAD PUDDING:
6 large eggs
2-1/2 cups 2% milk
1-1/2 cups plus 2 tablespoons sugar, divided
1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Dash ground nutmeg
1 loaf (1 pound) French bread, cut into 1-inch cubes
CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
2 tablespoons butter

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Delicious French-style apricot bread pudding that will become a family favorite.

Provided by C.Sarah

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 10

Number Of Ingredients 10

1 tablespoon ground cinnamon
1 tablespoon brown sugar
8 thick slices crusty French bread, quartered
⅓ cup unsalted butter, softened
1 (16 ounce) can apricot halves in light syrup, drained, with syrup reserved
2 cups milk
1 (8 ounce) container creme fraiche
½ cup white sugar
4 large eggs
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
  • Whisk cinnamon and brown sugar together in a small bowl; set aside.
  • Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
  • Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
  • Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g

Tips:

  • Use fresh, ripe apricots: This will ensure that your bread pudding has a delicious, fruity flavor.
  • Don't overmix the batter: Overmixing can make the bread pudding tough.
  • Bake the bread pudding until it is set in the center: This will prevent it from being too runny or undercooked.
  • Let the bread pudding cool slightly before serving: This will make it easier to slice and serve.
  • Serve the bread pudding with caramel sauce, whipped cream, or ice cream: This will add a delicious finishing touch.

Conclusion:

Apricot bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its combination of fresh apricots, custard, and caramel sauce, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give apricot bread pudding a try!

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