Apricot Bread Pudding with Caramel Sauce

Apricot Bread Pudding with Caramel Sauce
Apricot Bread Pudding with Caramel Sauce
"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Caramel Sauce; if you're short on time, substitute a purchased sauce.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
Dairy Egg Fruit Dessert Bake Dried Fruit Apricot Triple Sec Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 6 large eggs
  • caramel sauce
  • 1/2 teaspoon grated nutmeg
  • Carbohydrate 44 g(15%)
  • Cholesterol 229 mg(76%)
  • Fat 41 g(63%)
  • Fiber 2 g(7%)
  • Protein 9 g(18%)
  • Saturated Fat 24 g(122%)
  • Sodium 248 mg(10%)
  • Calories 617

Preparation 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.

Preparation 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.

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