Apricot Bread Pudding
- Total Time
- 1 hour, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
- 1cup low-fat milk (1 percent or 2 percent)
- 1teaspoon vanilla extract
- ¼teaspoon almond extract
- Softened butter for the baking dish
- 3eggs, separated
- ½cup almond flour
- ½teaspoon cinnamon
- 2tablespoons mild honey, like clover
- ¼cup sugar
- 1pound apricots, pitted and halved if small, quartered if large
- 2tablespoons sliced almonds, lightly toasted
Nutritional analysis per serving (8 servings)
209 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 8 grams protein; 102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the bread into ¾-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Step 2
Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
- Step 3
In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
- Step 4
Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Step 5
Bake 40 minutes, until puffed and golden brown. Serve warm.
- Advance preparation: This will keep for a couple of days in the refrigerator. I like to eat leftovers for breakfast with yogurt. You can warm it in a 400-degree oven for 5 to 10 minutes before serving.
Private Notes
Comments
A sad waste of summer fruit.
Weird texture; doesn't have the typical bread pudding mouthfeel. Blending the bread to a slurry and then folding in the egg whites is an interesting technique but I don't think I'd try it again.
Yum, yum, yum! I made it as written and it’s one of the favorite bread puddings I’ve made. I was never a fan of leaving big chunks of bread, and I love them results of this method along with beaten egg whites. The mellow almond and vanilla custard/souffle is scrumptious with the tart, warm apricots! I’m sure it’s adaptable to other fruits. With apricots it’s A !
This is a very forgiving and flexible recipe that I’ve used as a guiding light a few times but have never followed exactly. Unless you’re using a very dry bread, soaking for two hours and making a slurry w the immersion blender isn’t at all necessary— it’s ready for the egg yolks etc as soon as it looks and feels like mush, which sometimes is after 5 or 10 mins (if you’re using something like day-old brioche). Any stone fruit will work, I can’t see why most berries wouldn’t work either.
Can you use peaches?