Apricot Cranberry Bread Pudding Recipes

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CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

16 slices bread, crusts removed, cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange zest
1/4 cup butter, melted
6 large eggs
4 cups whole milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract
ORANGE CUSTARD SAUCE:
3 large egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange zest strip (1/4 inch)
1/2 teaspoon orange extract

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

Nutrition Facts : Calories 370 calories, Fat 19g fat (10g saturated fat), Cholesterol 208mg cholesterol, Sodium 299mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 1g fiber), Protein 10g protein.

APRICOT CRANBERRY BREAD



Apricot Cranberry Bread image

I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. -Diane Roth, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h25m

Yield 1 loaf.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange zest
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

Steps:

  • In a large bowl, combine flour, sugar, orange zest, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries., Pour into a greased and floured 9x5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 157mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT-CRANBERRY BREAD PUDDING



Apricot-Cranberry Bread Pudding image

I received this from M.S. Russell from the great state of OR. She was kind enough to share this with me from a recent recipe swap, and I wanted to share it here. It is truly good. A very special thank you to Mrs. Russell.

Provided by Barbara Pendley

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 10

6 c diced sour dough french bread
1 qt whole milk
1 pt cream
7 whole eggs
4 egg yokes
1 c sugar
2 tsp vanilla
1/2 c diced dried apricots
1/3 c diced dried cranberries
pinch of salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Butter a 9 x 12 shallow glass baking dish.
  • 3. Sprinkle the diced bread over the bottom.
  • 4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
  • 5. Pour this mixture over the diced bread using a strainer.
  • 6. Sprinkle all the diced dried fruits evenly over the top.
  • 7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
  • 8. Bake for 40 to 50 minutes.
  • 9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

APRICOT, ORANGE, CRANBERRY BREAD



Apricot, Orange, Cranberry Bread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 5 small loaves

Number Of Ingredients 13

3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 pound (1 stick) butter, room temperature
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup orange juice
2/3 cup milk
2/3 cup finely chopped apricots
2/3 cup chopped walnuts
3 cups cranberries, picked over and chopped in a food processor

Steps:

  • Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
  • Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
  • Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
  • Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

APPLE CRANBERRY BREAD PUDDING



Apple Cranberry Bread Pudding image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

Butter
4 1/2 cups cubed challa bread
3 cups peeled and diced Fuji apples
1 lemon, juiced
1/2 cup dark brown sugar
1/2 cup dried cranberries
2 cups half-and-half*
6 eggs
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
Whipped cream, recipe follows
1 pint heavy cream
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Grease an 11 by 13-inch baking dish with room temperature butter.
  • Place cubed brioche in the baking dish. Set aside.
  • In a large bowl, combine diced apples with lemon juice, brown sugar and cranberries. Pour over bread.
  • In a large bowl, whisk together half-and-half, eggs, cinnamon, nutmeg and vanilla. Pour custard over bread. Allow to saturate for a few minutes.
  • Bake for 40 minutes until pudding sets. Serve with whipped cream.
  • Place a medium bowl in the freezer for 1 hour before whipping cream.
  • Add heavy cream to chilled bowl and whip with a hand mixer. Add liqueur and powdered sugar and combine well.

BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE



Bread Pudding with Dried Apricots, Dried Cherries and Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Apricot     Cherry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 cups sugar
2 1/4 cups water
4 ounces dried apricots, thinly sliced
4 ounces dried tart cherries or dried cranberries
3 cups whipping cream
2 cups whole milk
8 large egg yolks
1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved

Steps:

  • Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
  • Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
  • Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
  • Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
  • Rewarm sauce over low heat. Serve pudding warm with sauce.

APRICOT ORANGE CRANBERRY BREADS



Apricot Orange Cranberry Breads image

Categories     Bread     Dairy     Brunch     Bake     Cranberry     Orange     Apricot     Pecan     Winter     Gourmet

Yield Makes 5 small loaves

Number Of Ingredients 13

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time. Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined. Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Make and share this Apricot Bread Pudding recipe from Food.com.

Provided by Miss Annie

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 eggs
3 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons vanilla
5 cups torn dry bread, pieces (French Bread is best)
12 dried apricot halves, quartered
1/4 cup currants
2 tablespoons sugar
1/2 teaspoon ground cardamom
1 tablespoon butter or 1 tablespoon margarine, cut up
maple syrup, heated (optional)

Steps:

  • In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
  • In a large mixing bowl combine bread pieces, apricots, and currants.
  • Place in a greased 2 quart rectangular baking dish.
  • Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
  • In a small bowl, stir together 2 Tbsps.
  • sugar, and cardamom.
  • Sprinkle over top of pudding.
  • Dot with butter or margarine.
  • Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
  • Serve warm with maple syrup, if desired.

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Delicious French-style apricot bread pudding that will become a family favorite.

Provided by C.Sarah

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 10

Number Of Ingredients 10

1 tablespoon ground cinnamon
1 tablespoon brown sugar
8 thick slices crusty French bread, quartered
⅓ cup unsalted butter, softened
1 (16 ounce) can apricot halves in light syrup, drained, with syrup reserved
2 cups milk
1 (8 ounce) container creme fraiche
½ cup white sugar
4 large eggs
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
  • Whisk cinnamon and brown sugar together in a small bowl; set aside.
  • Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
  • Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
  • Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 37.7 g, Cholesterol 126.6 mg, Fat 18.5 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 10.9 g, Sodium 241.4 mg, Sugar 20.1 g

CRANBERRY BREAD PUDDING



Cranberry Bread Pudding image

Aromatic, flavorful bread pudding.

Provided by Mike Smith

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

3 cups milk
1 ½ cups heavy whipping cream
¾ cup white sugar
5 eggs
1 ½ teaspoons lemon zest
1 ½ teaspoons kosher salt
¼ teaspoon ground cinnamon
¾ vanilla bean, split and seeds scraped away
1 ½ French baguettes, cut into 2-inch slices
½ cup golden raisins
1 cup cranberries
2 teaspoons butter

Steps:

  • Whisk milk, cream, sugar, eggs, lemon zest, salt, cinnamon, and vanilla bean together in a bowl; fold in baguette slices, raisins, and cranberries. Set aside to soak for 40 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch deep-dish pie dish.
  • Transfer bread mixture to prepared pie dish; remove and discard vanilla bean. Cover dish with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove foil and bake until until pudding is set and lightly browned, about 15 more minutes.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 71.6 g, Cholesterol 187.4 mg, Fat 23.7 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 13.4 g, Sodium 881.3 mg, Sugar 32.8 g

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted

Steps:

  • Cut the bread into 3/4-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.
  • 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.
  • 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.
  • Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams

CRANBERRY-APRICOT COFFEE CAKE



Cranberry-Apricot Coffee Cake image

Laden with fruits and nuts, this hearty coffee cake is scrumptious fare for breakfast, brunch or dessert!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h35m

Yield 16

Number Of Ingredients 13

3 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain low-fat yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350°F. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.
  • Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 260, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

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