Best 2 Apricot Cranberry Bread Pudding Recipes

Indulge in the tantalizing flavors of Apricot Cranberry Bread Pudding, a delectable dessert that harmoniously blends the tangy sweetness of cranberries with the luscious juiciness of apricots, all enveloped in a tender, custardy bread pudding base. This culinary masterpiece boasts a delightful textural contrast between the soft, pillowy bread and the chewy dried fruits, making every bite an explosion of flavors and textures. The aroma of warm spices like cinnamon and nutmeg fills the air, creating an inviting and comforting ambiance. This recipe is a perfect way to utilize leftover bread, transforming it into a delectable treat that is sure to impress family and friends. With its vibrant colors and irresistible aroma, Apricot Cranberry Bread Pudding is a feast for both the eyes and the palate.

Here are our top 2 tried and tested recipes!

CRANBERRY-APRICOT BREAD PUDDING

Cranberry-Apricot Bread Pudding image

I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup chopped dried apricots
1/2 cup unsweetened apple juice
1/4 cup dried cranberries
1-1/4 cups whole milk
2 large egg whites
1 large egg, lightly beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
6 cups cubed day-old bread
8 tablespoons whipped topping
1/4 cup chopped walnuts, toasted

Steps:

In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

Nutrition Facts :

APRICOT-CRANBERRY BREAD PUDDING

Apricot-Cranberry Bread Pudding image

I received this from M.S. Russell from the great state of OR. She was kind enough to share this with me from a recent recipe swap, and I wanted to share it here. It is truly good. A very special thank you to Mrs. Russell.

Provided by Barbara Pendley

Categories Fruit Desserts

Time 1h20m

Number Of Ingredients 10

Ingredients

6 c diced sour dough french bread
1 qt whole milk
1 pt cream
7 whole eggs
4 egg yokes
1 c sugar
2 tsp vanilla
1/2 c diced dried apricots
1/3 c diced dried cranberries
pinch of salt

Steps:

1. Preheat oven to 350 degrees.
2. Butter a 9 x 12 shallow glass baking dish.
3. Sprinkle the diced bread over the bottom.
4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
5. Pour this mixture over the diced bread using a strainer.
6. Sprinkle all the diced dried fruits evenly over the top.
7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
8. Bake for 40 to 50 minutes.
9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

Tips:

Use fresh, ripe apricots and cranberries. This will give your bread pudding the best flavor and texture.
Don't overmix the batter. Overmixing will make the bread pudding tough.
Bake the bread pudding until it is set in the center. A toothpick inserted into the center should come out clean.
Serve the bread pudding warm or at room temperature. It can be topped with whipped cream, ice cream, or fresh fruit.
Make ahead: Bread pudding can be made ahead of time and refrigerated for up to 2 days. To reheat, simply bake it in a preheated 350°F oven until warmed through.

Conclusion:

Apricot cranberry bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it is also a delicious way to enjoy fresh apricots and cranberries. With its sweet and tart flavor, this bread pudding is sure to be a hit with everyone who tries it.