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Recipe: Apricot Bread Pudding With Caramel Sauce
Similar Categories: Apricot, Bread, Pudding, Caramel, Sauce
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, cubed (about 1 pound)
1 cup dried apricots, diced
Caramel Sauce
Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes.
Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, su
gar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 1
3x9x2-inch glass baking dish; add apricots and toss to combine. Pour custar
d over croissant-apricot mixture, pressing down gently with rubber spatula
so that croissant and apricot pieces are evenly covered. Let stand 20 minut
es.
Preheat oven to 350F. Cover baking dish with aluminum foil. Place dish i
n 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 brow
n on top and firm to touch, about 30 minutes longer. Carefully remove bread
pudding from oven and from water bath; cool slightly. Drizzle bread puddin
g with Caramel Sauce, if desired, and serve warm.
Makes 12 servings.
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, cubed (about 1 pound)
1 cup dried apricots, diced
Caramel Sauce
Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes.
Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, su
gar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 1
3x9x2-inch glass baking dish; add apricots and toss to combine. Pour custar
d over croissant-apricot mixture, pressing down gently with rubber spatula
so that croissant and apricot pieces are evenly covered. Let stand 20 minut
es.
Preheat oven to 350F. Cover baking dish with aluminum foil. Place dish i
n 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 brow
n on top and firm to touch, about 30 minutes longer. Carefully remove bread
pudding from oven and from water bath; cool slightly. Drizzle bread puddin
g with Caramel Sauce, if desired, and serve warm.
Makes 12 servings.
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