Quick Apricot Bread and Butter Pudding

Finding a dessert that feels special enough for company but doesn’t require hours in the kitchen can feel like a real puzzle. We’ve all been there – staring into the pantry after dinner, wondering what to serve guests that won’t have us scrambling at the last minute or running to the store for fancy ingredients.

That’s why this apricot bread and butter pudding has become my reliable go-to. It transforms basic kitchen staples into a warm, comforting dessert that feels nostalgic yet a little special, and best of all, it comes together in just minutes of hands-on time.

What Kind of Bread Should I Use?

The bread you choose for bread and butter pudding makes a huge difference in how your dessert turns out. While the recipe calls for enriched bread like brioche or challah, you’ve got some flexibility here. These egg-based breads work best because they’re already rich and buttery, which helps create that custardy, melt-in-your-mouth texture we’re after. If you can’t find brioche or challah, a good quality white bread will do the job – just avoid anything too hearty or whole grain as it can make your pudding heavy. The key is to use bread that’s a day or two old, as slightly stale bread soaks up the custard mixture better than fresh bread. If you only have fresh bread, you can leave it out for a few hours or give it a quick toast in the oven to dry it out a bit.

Options for Substitutions

This cozy pudding recipe can be adapted with several substitutions if needed:

• Enriched bread: While brioche or challah give the best results, you can use regular white bread, croissants, or even panettone. Just make sure the bread is slightly stale for better absorption.
• Apricots and spread: Fresh apricots work great when in season. You can also swap with peaches, nectarines, or plums. For the spread, try peach or orange marmalade instead.
• Heavy cream: Half-and-half can work, though the pudding won’t be as rich. For a lighter version, use whole milk instead of cream, but the texture will be less creamy.
• Eggs and yolks: If using regular-sized eggs instead of extra-large, add one more whole egg and two more yolks to maintain the right consistency.
• Vanilla bean paste: You can skip the paste and double the vanilla essence, or use the seeds from one vanilla pod instead.
• Whole milk: 2% milk can work in a pinch, but avoid using skim milk as it will make the pudding too watery.

Watch Out for These Mistakes While Baking

The biggest challenge when making bread and butter pudding is ending up with a dry, dense result – to avoid this, make sure your bread slices are evenly soaked in the custard mixture for at least 30 minutes before baking, gently pressing them down occasionally to ensure complete absorption.

Temperature control is crucial: baking at too high a temperature can cause the custard to curdle or become grainy, so stick to a moderate 325°F/165°C and always use a water bath (bain-marie) to ensure gentle, even heating throughout the pudding.

When checking for doneness, remember that the pudding should still have a slight wobble in the center when gently shaken – if you wait until it’s completely set, it will be overcooked by the time it reaches the table, as it continues to firm up while cooling.

For extra richness and better texture, try warming your milk and cream mixture before combining it with the eggs, and strain the custard through a fine-mesh sieve to remove any egg bits that might have scrambled during mixing.

What to Serve With Apricot Bread Pudding?

This sweet and custardy bread pudding is perfect with a few simple accompaniments that balance its richness. A scoop of vanilla ice cream or a pour of cold heavy cream over the top lets you play with hot and cold temperatures, which is always fun. For a morning treat, serve it with a strong cup of coffee or hot tea to cut through the sweetness. If you’re feeling extra indulgent, warm up some additional apricot spread and drizzle it over top, or add a sprinkle of powdered sugar and a few fresh berries for a pop of color and freshness.

Storage Instructions

Keep Fresh: Once your bread pudding has cooled completely, cover it tightly with plastic wrap or transfer to an airtight container. It’ll stay good in the fridge for up to 3 days. The flavors actually get better after a day as they have time to meld together!

Freeze: This apricot bread pudding freezes really well. Cut it into individual portions, wrap them well in plastic wrap and aluminum foil, then pop them in the freezer for up to 2 months. It’s super handy when you want a quick dessert!

Reheat: To warm up your pudding, cover it with foil and heat in a 325°F oven for about 15-20 minutes until heated through. For single servings, the microwave works great too – just heat in 30-second intervals until warm. A drizzle of warm cream over the top makes it extra special!

Preparation Time	20-30 minutes
Cooking Time	90 minutes
Total Time	110-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 4500-4900
• Protein: 80-90 g
• Fat: 250-270 g
• Carbohydrates: 500-520 g

Ingredients

For the bread:

• 1 loaf enriched bread (such as challah or brioche, about 1 lb)
• 40g unsalted butter (melted for easy brushing)

For the fruit and spread:

• 1 can apricots (drained well, halves or slices)
• 150g apricot spread (I use Bonne Maman)

For the custard:

• 1 tbsp vanilla bean paste (for intense vanilla flavor)
• 2 tsp vanilla extract
• 250g granulated sugar
• 250ml heavy cream (for richness)
• 8 large egg yolks
• 1 liter whole milk
• 4 large eggs

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 180°C (approximately 356°F).

Butter an oven-proof dish with dimensions of 30cm x 20cm x 10cm to prevent sticking.

Step 2: Toast and Cube the Bread

Cut the loaf of enriched bread into slices about 2cm thick.

Lightly toast each slice in the toaster for a more robust texture.

Cut two of these slices into 3cm cubes, and set them aside to be used as a topping for the bread and butter pudding.

Step 3: Prepare the Custard Mixture

In a large mixing bowl, combine the melted butter, cream, milk, whole eggs, egg yolks, sugar, vanilla extract, and vanilla paste.

Whisk all these ingredients together until well combined to form a smooth custard.

Set this aside for later use.

Step 4: Layer the Pudding Ingredients

Place a layer of toasted bread on the bottom of the buttered dish.

Add a layer of tinned apricots over the bread slices.

Use a teaspoon to dot the jam in between the apricots for added flavor.

Continue layering bread, jam, and apricots until all are used.

Finish by topping with the small cubed bread from Step 2.

Step 5: Soak the Pudding and Prepare for Baking

Pour the prepared custard mixture over the layered bread and apricots.

Allow the custard to soak into the bread for about 5 minutes, ensuring it’s well absorbed.

Cover the dish with tin foil, poking a few holes in the foil to let steam escape.

Place the pudding dish in a larger dish filled with water to create a water bath, which will help it bake evenly.

Step 6: Bake the Pudding

Transfer the setup into the preheated oven and bake the pudding for 45 minutes.

After that, remove the tin foil and continue baking for another 45 minutes.

To ensure the pudding is fully cooked, insert a skewer into the center; it should come out clean.

Once done, take it out of the oven.

Step 7: Serve and Enjoy

Dust the top of the pudding with icing sugar for a finishing touch.

Serve warm with additional custard or vanilla ice cream for a delightful dessert experience.

Enjoy!