Fluffy Apricot Bread Pudding

Here is my go-to apricot bread pudding recipe, made with day-old bread soaked in a rich custard mixture, dotted with sweet dried apricots, and finished with a warm vanilla sauce that seeps into all the nooks and crannies.

This bread pudding has become my family’s favorite way to use up leftover bread, and it’s now a regular at our Sunday brunches. I often make an extra batch because everyone always asks for seconds – and it tastes even better the next day warmed up with coffee!

What Kind of Bread Should I Use?

For bread pudding, you’ll want to start with a sturdy, white-based bread that can soak up all that delicious custard without falling apart completely. French bread, brioche, or challah are all excellent choices, though a regular white sandwich bread will work in a pinch. Day-old bread is actually better than fresh since slightly stale bread absorbs the custard mixture more effectively without getting too mushy. If you only have fresh bread on hand, you can cut it into cubes and let it sit out for a few hours, or pop it in a low-temperature oven for about 10 minutes to dry it out a bit. Just avoid using very seedy or whole grain breads, as these can overpower the delicate flavors of the apricots and bourbon.

Options for Substitutions

This cozy bread pudding recipe can be adapted with several easy swaps:

• Dried apricots: You can swap dried apricots with other dried fruits like raisins, cranberries, or chopped dates. Just keep the amount the same to maintain the right moisture balance.
• Bourbon: Not into bourbon? Use rum, brandy, or even orange juice for an alcohol-free version. You could also skip it completely, though you’ll miss out on some flavor depth.
• Milk: Regular milk can be replaced with half-and-half for extra richness, or any non-dairy milk like almond or oat milk. Just make sure to use unsweetened versions to control the sugar content.
• Pecans: Any nuts work great here – try walnuts, almonds, or even pistachios. If you need to avoid nuts, you can leave them out or add some sunflower seeds instead.
• Bread: While slightly stale bread is best, you can use any bread type – challah, brioche, French bread, or even whole wheat. Just avoid very seedy or heavily flavored varieties that might overpower the apricots.
• Dark brown sugar: Light brown sugar works fine, or try coconut sugar. Regular white sugar plus a teaspoon of molasses can also work in a pinch.

Watch Out for These Mistakes While Baking

The biggest mistake when making bread pudding is using fresh, soft bread which can lead to a mushy, dense texture – instead, leave your bread out overnight or dry it in a low-temperature oven for 10-15 minutes before cubing. Another common error is pouring the custard mixture all at once, causing uneven soaking – try adding it in two or three portions, gently pressing the bread down each time to ensure even distribution. The temperature of your eggs and milk matters too – using cold ingredients straight from the fridge can result in a lumpy custard, so let them come to room temperature for about 30 minutes before mixing. For the best results, don’t skip soaking the apricots in bourbon (or warm water if you prefer non-alcoholic), as this step ensures they’re plump and tender rather than tough in your finished pudding.

What to Serve With Apricot Bread Pudding?

This sweet and cozy bread pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream – both will melt beautifully over the warm dessert. If you’re serving it for brunch, consider adding a side of crispy bacon to create that perfect sweet-and-salty combination that everyone loves. For an extra special touch, you could drizzle some warm caramel sauce or maple syrup over the top, letting it seep into all the nooks and crannies of the bread pudding. A cup of strong coffee or hot tea makes the perfect beverage pairing, helping to balance out the dessert’s sweetness.

Storage Instructions

Keep Fresh: This cozy bread pudding stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as the apricots and bourbon have more time to mingle together!

Freeze: You can freeze portions of this bread pudding for up to 2 months. Just wrap individual servings tightly in plastic wrap, then place in a freezer bag. It’s super handy to have on hand when you’re craving something sweet!

Warm Up: To enjoy your bread pudding again, warm it in the microwave for about 30-45 seconds, or pop it in a 350°F oven for 10-15 minutes until heated through. Add a splash of warm milk or a scoop of vanilla ice cream on top to make it extra special.

Make Ahead: You can prep this the night before! Just assemble everything, cover with plastic wrap, and keep it in the fridge overnight. The next day, let it sit at room temperature for 30 minutes before baking. The bread will soak up all those lovely flavors while you sleep.

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

For the apricots:

• 1/2 cup dried apricots (chopped into 1/4-inch pieces)
• 2 tbsp bourbon (I use Maker’s Mark for its rich flavor)

For the custard:

• 3 tbsp dark brown sugar
• 4 large eggs (at room temperature for better emulsification)
• 1 pinch salt
• 2 cups milk (whole milk for richness)
• 1 tsp vanilla extract

For the pudding:

• 5 cups bread cubes (stale bread, preferably challah or brioche)
• 1/4 cup pecan halves (chopped into 1/4-inch pieces, optional but recommended for crunch)

Step 1: Soak the Dried Apricots

In a small bowl, combine ½ cup of coarsely chopped dried apricots with 2 tablespoons of bourbon.

Toss them together to ensure the apricots are well-coated with the bourbon.

Allow the mixture to soak for at least 20 minutes, tossing frequently to ensure even absorption.

Step 2: Prepare the Custard Mixture

While the apricots are soaking, preheat your oven to 325°F (163°C).

In a medium bowl or large measuring cup, combine 2 cups of milk, 4 large eggs, 3 tablespoons of dark brown sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt.

Whisk the mixture vigorously until the brown sugar dissolves completely and the eggs are fully incorporated, creating a smooth custard.

Step 3: Assemble the Bread Pudding Base

Place 5 cups of stale or slightly dried bread cubes (cut into 1-inch chunks) into an 8” x 8” square baking pan.

Pour the prepared custard mixture over the bread cubes, making sure every piece is soaked.

Allow the bread to sit and absorb the custard for 15 minutes.

During this time, gently press the bread down into the custard every couple of minutes to ensure thorough soaking.

Step 4: Incorporate the Apricots

Once the bread has sufficiently soaked, remove the apricots from the bourbon, discarding the remaining bourbon liquid.

Add the apricots to the soaked bread in the baking pan.

Use your fingers to gently poke and distribute the fruit evenly throughout the bread mixture.

Step 5: Add the Final Toppings

Sprinkle ¼ cup of coarsely broken raw nuts (almonds, pecans, or walnuts work well) over the top of the assembled bread pudding, adding a pleasant crunch to the dish.

Step 6: Bake and Serve

Place the baking pan in the preheated oven and bake for approximately 45-50 minutes, or until the custard is set and the top is golden brown.

Remove the bread pudding from the oven and let it cool slightly before serving.

Enjoy this rich, flavorful dessert warm or at room temperature.

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