Leigh Beisch
Total Time
1 Hour
Yield
Makes 6 to 8 servings

Chocolate and apricot create a perfect flavor pairing in this sweet bread pudding

How to Make It

Step 1

Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it. Tuck chocolate and dried apricots between bread slices, scattering some chocolate and apricots over the top.

Step 2

In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange liqueur until well blended. Slowly pour liquid over bread. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.

Step 3

Bake in a 350° oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

Step 4

If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes. Serve warm or cool.

Ratings & Reviews

law1558's Review

gardenjunkie77
January 20, 2013
Made this for supper club - couldn't have been more easy! Tasted like I spent hours on it! Used OJ instead of the orange liquer (didn't have any in the house and wasn't going to buy a bottle for just a couple tablespoons). Many compliments and no left overs!

gardenjunkie77's Review

bakinggrrl23
February 14, 2011
This pudding was yummy! My husband is not a big chocolate fan, but he loved this dessert. I served it warm so the apricots and chocolate would be gooey. :) I would definitely make this again!

bakinggrrl23's Review

law1558
December 24, 2008
I made this and impressed even my instructors in baking class! Very easy to make and my co-workers gobbled it up in less than an hour! I recommend doubling the recipe if you want it to last longer in a crowd :) Thanks for a great recipe! It's a keeper!