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Raspberry and Apricot Bread Pudding with Apricot Glaze

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Raspberry and Bread Pudding with Apricot Glaze
Raspberry and Bread Pudding with Apricot Glaze
  • 1
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  • 5
Votes: 1
Rating: 5
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Print Recipe
Ingredients
  • 1 medium loaf Italian or French bread sliced unevenly
  • 4 tbsp butter
  • 1/2 cup raspberry preserves
  • 1 cup apricot preserves
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 tsp white sugar
  • 2 cups half and half or whole milk
  • 1/2 apple peeled and diced
  • 1 cup raisins
  • brown sugar
Servings:
Ingredients
  • 1 medium loaf Italian or French bread sliced unevenly
  • 4 tbsp butter
  • 1/2 cup raspberry preserves
  • 1 cup apricot preserves
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 tsp white sugar
  • 2 cups half and half or whole milk
  • 1/2 apple peeled and diced
  • 1 cup raisins
  • brown sugar
Servings:
Instructions
  1. Grease a large Baking Pan, and then place unevenly sliced bread into the pan.
  2. On medium low heat, melt 2 tbsp of butter in a sauce pan. Add raspberry and apricot preserves, almond extract and vanilla extract and stir until all is incorporated and thick, but liquid-like and set aside until cool. In a large bowl, beat the eggs and white sugar until incorporated. Add half and half or whole milk and cool raspberry/apricot mixture, and 2 tbsp of cool melted butter. In corporate all the ingredients. Add the apple and raisins and mix in with a large spoon until evenly distributed.
  3. Pour the mixture over the bread and cover. Make sure bread is submerged and let soak for 20 minutes. Preheat oven to 350 degrees in the meantime. Sprinkle brown sugar over the pudding and place in oven, covered for 35 minutes. While in oven, prepare the apricot glaze (next step).
  4. Apricot glaze: In a sauce pan, melt 1-2 tbsp of butter, add ¾ cup of Apricot preserves and ½ tbsp of almond extract. Stir until incorporated and Apricot preserve forms a thick sauce like texture. Cover and set aside while you finish baking.
  5. Uncover pudding and bake for another 15 minutes.
  6. Take out and spread Apricot glaze on top (you may need to slightly heat up if it has gotten too thick to pour).
  7. Let sit for five minutes and then serve it.
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