Lisa Atwood, Rebecca Courchesne, Rick Field

Apricot-Orange Bread Pudding

Name: Apricot-Orange Bread Pudding
Ingredients: Boiling water; 1 cup (8 fl oz/250 ml) heavy (double) cream; ½ cup (4 oz/125 g) granulated sugar; 3 whole eggs plus 4 egg yolks; 3 whole eggs plus 4 egg yolks; 6–8 slices Italian or French bread, each ½ inch (12 mm) thick; 2–3 Tbsp unsalted butter, at room temperature; About ½ cup (5 oz/155 g) Apricot-Orange Preserves; 3 cups (24 fl oz/750 ml) milk; 6–8 slices Italian or French bread, each ½ inch (12 mm) thick

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Toast with butter and jam takes on a new and decadent form in this rich, custardlike bread pudding. The key to the success of this pudding is the bread itself. Use a good Italian or French type with a fairly tough crumb that will hold up in liquid, without getting mushy.

Ingredients

6–8 slices Italian or French bread, each ½ inch (12 mm) thick

Preserve
Dessert
Vegetarian

Method

Preheat the oven to 325°F (165°C). Butter a shallow 2-qt (2-l) baking dish. Have ready a