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Apricot Almond/Chocolate Almond/Raspberry Almond Bread Pudding

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Apricot Almond / Chocolate Almond/ Raspberry Almond Bread Pudding
Apricot Almond / Chocolate Almond/ Raspberry Almond Bread Pudding
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Votes: 0
Rating: 0
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Ingredients
  • For the Pudding:
  • 1 Italian bread or French Bread, medium loaf, can be stale
  • 7 tbsp butter
  • 1/2 cups apricot preserves OR either melted Milk or Dark Chocolate / Raspberry Preserves (OR if you are feeling creative you can combine the ingredients as well if you want to do an “Apricot-Raspberry, or Raspberry-Chocolate. Just make sure that you have a total of 1½of the combination.)
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • 4 eggs
  • 1/4 cup white sugar
  • 2 cups half and half
  • 1/4 cup rum
  • 1 tsp cinnamon
  • 1/2 apple peeled and diced
  • For the Glaze: (You can use any of the three flavor glazes for your pudding, they work great together.)
  • 1-2 tbsp butter
  • 3/4 cup apricot preserves OR either melted Milk or Dark Chocolate / Raspberry Preserves
  • 1/2 tbsp almond extract
  • 1/2 cup roasted almonds Crushed
Servings:
Ingredients
  • For the Pudding:
  • 1 Italian bread or French Bread, medium loaf, can be stale
  • 7 tbsp butter
  • 1/2 cups apricot preserves OR either melted Milk or Dark Chocolate / Raspberry Preserves (OR if you are feeling creative you can combine the ingredients as well if you want to do an “Apricot-Raspberry, or Raspberry-Chocolate. Just make sure that you have a total of 1½of the combination.)
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • 4 eggs
  • 1/4 cup white sugar
  • 2 cups half and half
  • 1/4 cup rum
  • 1 tsp cinnamon
  • 1/2 apple peeled and diced
  • For the Glaze: (You can use any of the three flavor glazes for your pudding, they work great together.)
  • 1-2 tbsp butter
  • 3/4 cup apricot preserves OR either melted Milk or Dark Chocolate / Raspberry Preserves
  • 1/2 tbsp almond extract
  • 1/2 cup roasted almonds Crushed
Servings:
Instructions
  1. De-crust the bread if it has a thick, hard crust, and cut into 1-2 inch non-uniform cubes, and set aside.
  2. On medium-low heat, melt 3 Tbsp of butter in a sauce pan. Add apricot preserves /or melted chocolate / or raspberry preserves, almond extract and vanilla extract and stir until all is incorporated and thick, but fluid and set aside until cool. In a large bowl, beat the eggs and white sugar until incorporated. Add half and half, rum, cinnamon, and cool apricot/chocolate / raspberry mixture, and 5 Tbsp of melted butter. With an electric mixer or by whisk, incorporate all the ingredients. Add the apple and raisins and mix in with a large spoon until evenly distributed. Place the bread into the bowl and submerge bread. Cover, and place in the refrigerator for an hour.
  3. Preheat oven to 350 degrees. After an hour, place the bread mixture into a greased baking pan. It should fit into a 8X8 tray and cover. Place covered in the oven for 35 minutes. While in oven, prepare the glaze.
  4. Glaze: In a sauce pan, melt 1-2 Tbsp of butter, add ¾ cup of Apricot preserves / Chocolate / Raspberry Preserves and ½ Tbsp of almond extract. Stir until incorporated and forms a thick sauce like texture. Cover and set aside while you finish baking.
  5. Uncover pudding after 35 minutes and bake for another 15 minutes. Take out and spread glaze on top (you may need to slightly heat up if it has gotten too thick to pour). Sprinkle crushed almonds on top. Let sit at least 15 minutes before serving. This dish can also be made two days in advance and reheated. It is actually better if left sitting overnight and reheated at 250 degrees.
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