Apricot Bread and Butter Brioche Pudding

It’s a given that I like dessert, but my love for this particular pudding is a real problem. Warm desserts served with custard hold a special place in my heart and ones that combine sweet and sour flavors, even more so. 

If you love custard-based desserts like me, you have to try out my other dessert recipes! This White Chocolate Crème Brulee is a must as is this recipe for a Strawberry Custard Tart. 

Ingredients

To make this delicious bread and butter pudding you will need the simple ingredients listed below. Make sure you are using quality room temperature ingredients for this recipe. 

Brioche bread – Brioche bread is an enriched bread, meaning it is made with eggs and butter. This makes it richer and tastier than other breads and great to use in bread pudding recipes. Depending on what I have access to I either use a traditional brioche French bread or challah bread, which does not contain dairy. Both work really well in this recipe. This recipe is a great way of using up any stale bread so see what you have leftover from the weekend!

Extra-large eggs – Out of their shell, the eggs I use weigh 56 grams. If you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.

Heavy cream – Heavy cream refers to creams with a fat content higher than 36%. In South Africa, these creams are called whipping cream. Don’t make the mistake of confusing this with double cream, it isn’t the same!

Tinned apricots – Apricots are the perfect fruit to add to bread puddings because they are tart in flavor. If you do not have access to tinned apricots, you can use fresh apricots. Just ensure that you cut them into slices just thick enough to bake through. The apricots must be soft before removing the pudding from the oven.

Apricot jam – This is added throughout the layering of the pudding. I like using a full fruit jam where the pieces of the apricots are still visible. Smooth apricot jam will also work. 

Vanilla extract & paste – For a delicious vanilla flavor this recipe uses both vanilla extract and vanilla bean paste. Try using the same for the best flavor. If you can't find any, this recipe will also work with vanilla essence. A whole vanilla pod can be used instead of the vanilla bean paste. Slice the pod in half and scrape out the seeds which can then be added to the custard.

See the recipe card for quantities.

Instructions

To make this delicious bread and butter pudding follow the simple instructions below. 

STEP 1: Preheat the oven & butter baking dish. Preheat the oven to 180°C (350°F) and generously butter an oven-proof casserole dish 19cmx30cmx7cm (8x12x3 inches).

STEP 2: Prepare the bread. Start by slicing the bread into slices about 1.5cm (0.6 inches) thick. Toast the bread lightly in the oven or a toaster.

STEP 3: Cube 3 slices. Once all the bread is toasted, set aside three of the slices and slice these further into cubes of about 3cm. Reserve the bread cubes for the top of the bread pudding.

STEP 4: Make the custard. In a large mixing bowl add the sugar, melted butter, cream, whole milk, eggs, egg yolks, vanilla extract, and vanilla bean paste. Whisk until well combined.

STEP 5: Layer the pudding. Cover the bottom of the prepared buttered dish with a layer of toasted bread, then a layer of apricot slices, and then dot the apricot jam on top of this. Continue in the same way with the next two layers and for the last layer add the cubed bread and the rest of the sliced apricots and jam.

STEP 5: Pour over the custard mixture. Pour the milk and egg mixture over the top of the bread pudding. Allow the bread to soak up the mixture for about 5 minutes. Cover the pudding with aluminum foil and poke a few holes into the foil.

Instructions for baking

STEP 1: Create a water bath. Carefully place the dish containing the pudding into a slightly larger over-proof dish and fill this dish with water. Creating a water bath for the pudding.

STEP 2: Bake. Bake in a preheated oven for 45 minutes, then remove the foil and bake for a further 45 minutes until the top is golden brown and a skewer inserted into the center of the pudding comes out clean. Remove the pudding from the water bath.

STEP 3: Serve. Allow the dessert to set for about an hour after it has finished baking, then dust it with icing sugar and serve it warm with cream, vanilla ice cream, or custard.

Hint: The pudding will rise as it bakes so make sure that the oven dish chosen allows for this. Once the pudding is removed from the oven it will collapse. 

Variations

I love adding apricots to this recipe for a twist on the classic but if you are more of a purist you can choose to leave out the apricots and the apricot jam. You could also flavor the custard with lemon zest or orange zest if you like. 

And if we have any chocolate lovers reading through this, then you have to try this Chocolate Bread and Butter Pudding. 

Equipment

To make this easy bread and butter pudding recipe, you won’t need a stand mixer or an electric hand mixer but you will need suitable baking dishes. It is best to bake this bread pudding in a water bath so choose oven dishes of different sizes that fit into each other. Or choose an ovenproof dish that fits into a larger roasting pan.

The oven dish I used was 19cmx30cmx7cm (8x12x3 inches).

This recipe can also be baked as mini bread puddings in individual ramekins that have been placed into a large dish acting as a water bath. If you choose to bake individual portions, be sure to adjust the baking time.

Storage

It’s hard to resist eating this pudding straight from the oven but allow it to sit for about an hour before serving it warm.

Store any leftover bread pudding in an airtight container in the fridge for up to 4 days. I do not recommend freezing leftover bread pudding especially if you have added custard or cream to the top of the pudding.

Baked puddings are my weakness, there is something about a bowl filled with a warm dessert that hits the spot like no other sweet treat can! So, the next time you’re in need of some serious comforting this simple recipe is what you need to make!

If you give this easy bread pudding recipe a go, please leave a star rating and comment below – I love hearing about your kitchen stories!

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Happy Baking

With Love,

Kitty