Apricot Bread and Butter Brioche Pudding

5 from 1 vote

Lightly toasted brioche bread, sweet vanilla custard, and apricots are all baked to perfection. Serve with custard, vanilla ice cream, or both!

Prep Time30

Cook Time1 30

Course: Dessert

Cuisine: Dessert

Servings: people

Calories: 519kcal

Preheat oven to 180°C and butter an oven-proof dish, size 30cmx20cmx10cm.
Cut the loaf of enriched bread into slices, about 2cm thick. Lightly toast each slice in the toaster. Cut two of the slices into 3cm cubes, keep these for the top of the bread and butter pudding.
In a large bowl, add the melted butter, cream, milk, whole eggs, egg yolks, sugar, vanilla extract, and vanilla paste. Whisk until well combined and set aside.
Place a layer of the toasted bread on the bottom of the buttered dish, place a layer of the tinned apricots on top of the bread. Use a teaspoon to dot the jam in between the apricots. Continue layering in this way until the bread, jam, and tinned apricots are finished. Top with the small cubed bread.
Pour the custard mixture over the bread and allow the custard to soak into the bread for about 5 minutes.
Cover the oven dish with tin foil, and poke a few holes into the tin foil to allow the steam to escape. Place the pudding dish into a larger dish filled with water to create a water bath for the pudding to bake in.
Place in a preheated oven and bake for 45 minutes. Remove the tin foil and bake for a further 45 minutes. Insert a skewer into the center of the bread and pudding and make sure it comes out clean, remove the dish from the oven.
Dust with icing sugar and serve with custard or vanilla ice cream.