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Double-Chocolate Apricot Bread Pudding

Double-Chocolate Apricot Bread Pudding
Double-Chocolate Apricot Bread Pudding might be just the dessert you are searching for. This recipe makes 6 servings with 1025 calories, 12g of protein, and 55g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of salt, brandy, heavy cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat the oven to 250F.
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OvenOven
2
Cut the bread into 1-inch cubes and place them in one layer on a half-sheet pan.
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BreadBread
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Frying PanFrying Pan
3
Place in the oven for 20 minutes to dry out and become slightly crisp. Set aside.
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OvenOven
4
Soak the apricots in the brandy and cup warm water for 20 minutes.
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ApricotApricot
BrandyBrandy
WaterWater
5
Drain, reserving the soaking liquid, and set aside.
6
Use 1 tablespoon of the butter to grease a 4-quart slow cooker, greasing all the way up the sides of the insert.
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ButterButter
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Slow CookerSlow Cooker
7
Place the bread cubes, apricots, and chocolate in the cooker and toss to combine.
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Bread CubesBread Cubes
ChocolateChocolate
ApricotApricot
8
In a medium bowl, whisk together the eggs, milk, cream, cup of the sugar, the salt, and the apricot soaking liquid and stir until the sugar is almost dissolved.
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ApricotApricot
CreamCream
SugarSugar
EggEgg
MilkMilk
SaltSalt
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WhiskWhisk
BowlBowl
9
Pour the mixture over the ingredients in the cooker and push the bread cubes down into the liquid to completely cover them and even out the top.
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Bread CubesBread Cubes
10
Generously dot the top with the remaining 2 tablespoons butter, then sprinkle with the remaining 1 teaspoon sugar, the cinnamon, and cacao nibs. Cook, covered, on the low setting for 3 to 4 hours. Turn off the heat and let the pudding rest while you prepare the Brandy Sauce.
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Cocoa NibsCocoa Nibs
CinnamonCinnamon
BrandyBrandy
ButterButter
SauceSauce
SugarSugar
11
In a 2-quart saucepan over medium heat, melt the butter.
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ButterButter
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Sauce PanSauce Pan
12
Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy.
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CinnamonCinnamon
BrandyBrandy
SugarSugar
SaltSalt
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WhiskWhisk
13
Remove from the heat. In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan. Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.
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EggEgg
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Sauce PanSauce Pan
WhiskWhisk
BowlBowl
Frying PanFrying Pan
14
Stir in the cream and remove from the heat. Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.
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CreamCream
SauceSauce
WaterWater
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MicrowaveMicrowave
OvenOven
15
Spoon the pudding out onto individual plates, drizzle with the sauce, and serve.
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SauceSauce
16
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DifficultyExpert
Ready In45 m.
Servings6
Health Score2
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