Best 2 Chocolate Apricot Bread Recipes

CHOCOLATE APRICOT BREAD PUDDING

Steps:

• Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
• Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
• Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
• Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
• If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

CHOCOLATE APRICOT BREAD

Steps:

• Place all ingredients (except apricots) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• At the end of dough cycle, turn dough out onto a lightly floured surface, cover and let rest 10 minutes. Roll dough out into a rectangle, sprinkle apricots on top, and roll up into a loaf shape. Place into a greased 9x5 inch loaf pan, cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Slash the risen loaf down the center with a sharp knife.
• Bake in the preheated oven for 30 minutes, or until bottom of the loaf sounds hollow when tapped. Remove from pan and place loaf on a wire rack to completely cool.