Best 9 Chocolate Apricot Bread Pudding 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).

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

APRICOT BREAD PUDDING

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.

APRICOT BREAD PUDDING WITH CARAMEL SAUCE

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 13x9x2-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°F. 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 Caramel Sauce, if desired, and serve warm.

CHOCOLATE-APRICOT BABKA

Steps:

• To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.
• Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.
• To make filling, purée apricot preserves in a food processor until smooth. In a small bowl, combine cake crumbs, preserves and butter; mix until smooth. Set aside. Grate chocolate by hand in large holes of a box grater or in a food processor. If using a food processor, pulse into large chunks. Set aside.
• To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.
• To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.
• Using a metal spatula, spread half the apricot filling over dough within 1/2 inch of edges. Sprinkle with half the grated chocolate. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.
• Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

ULTIMATE CHOCOLATE BREAD PUDDING

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE

Steps:

• Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
• Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
• In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
• Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
• Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
• Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
• Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
• Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.

APRICOT BREAD PUDDING

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.