Brunch Apricot Casserole Recipes

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MISS MARY'S FAMOUS APRICOT CASSEROLE



Miss Mary's Famous Apricot Casserole image

The name says it all. This recipe comes from Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, and it's famous. Is it a breakfast? A side dish? A dessert? You decide!

Provided by AngelaTN

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (17 ounce) can apricot halves, drained
1 cup light brown sugar, firmly packed
1 1/2 cups Ritz cracker crumbs
1/2 cup butter

Steps:

  • In greased casserole dish arrange apricot halves cut side up.
  • Sprinkle with brown sugar, then cracker crumbs.
  • Dot crumbs with butter.
  • Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.

APRICOT CASSEROLE



Apricot Casserole image

This sweet fruit dish is a terrific complement to salty ham on Easter morning. Apricot is a tasty change from the more common pineapple. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 5

2 cans (15 ounces each) apricot halves
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)

Steps:

  • Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

Nutrition Facts :

FRENCH TOASTED APRICOT BRIOCHE



French Toasted Apricot Brioche image

Provided by Florence Fabricant

Categories     breakfast, brunch, dinner, lunch, dessert, main course

Time 40m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons unsalted butter
6 tablespoons brown sugar
3 pounds ripe apricots
1/2 cup brandy
1 baked brioche loaf
4 large eggs
1 1/2 cups apricot nectar
2 tablespoons grated orange peel
Pinch of nutmeg
Vanilla ice cream or softly whipped cream (optional)

Steps:

  • Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
  • Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
  • Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
  • Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
  • Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
  • Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 30 grams, TransFat 0 grams

APRICOT-ORANGE BRUNCH TART WW VALUE - 6 POINTS



Apricot-Orange Brunch Tart WW value - 6 points image

This recipe from Pilsbury is amazing and would be a wonderful dish for Mothers' Day!!!! I could not believe that I made a tart and that it tasted so incredible. It is an award winning recipe, so it is no wonder it is so good. I loved the flavor of Apricot, orange and almonds together is was scrumptious. I had it for dessert along with some friends and family and I had another slice for breakfast with coffee the next day. Let me know how you like it. Per 16 servings this has a WW value of 6 points per serving.

Provided by Kimberly Biegacki @pistachyoo

Categories     Breakfast Casseroles

Number Of Ingredients 16

CRUST
1 can(s) (13.9 oz.) pillsbury refrigerated orange flavor sweet rolls with icing
2 tablespoon(s) smucker's apricot preserves
1/4 cup(s) sliced almonds
FILLING
2 package(s) (8 oz.) cream cheese, softened
- icing from can of sweet rolls
1 teaspoon(s) vanilla
1/8 teaspoon(s) salt
2 medium land o lakes eggs (or any brand of eggs)
TOPPING
1/4 cup(s) smucker's apricot preserves
1/4 cup(s) sliced almonds
GARNISH
- fresh strawberries
- fresh mint leaves

Steps:

  • Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
  • Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
  • In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
  • Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
  • Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
  • To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator..
  • *Tart can be served warm if desired. (I did do this recipe exactly as stated; however, when I took it out of oven it was not done and had to put it back in for 15 minutes. So, make sure you check the very center of the tart before removing it).
  • Weight Watchers value: 6 points per serving

BRUNCH APRICOT CASSEROLE



Brunch Apricot Casserole image

I love this dish when catering brunches. I took it from an old church cookbook and I've never seen anything else quite like it

Provided by GingerlyJ

Categories     Breakfast

Time 50m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 6

4 (15 ounce) cans apricot halves
1 (15 ounce) can pitted dark cherries
1 1/2 cups blueberries
35 Ritz crackers, crushed
2/3 cup brown sugar
8 tablespoons butter

Steps:

  • preheat oven to 325.
  • in a 2 quart casserole, layer 1/2 of the fruits.
  • sprinkle with one half the Cracker crumbs and brown sugar.
  • repeat layers and pour melted butter over top.
  • Bake 40 minutes or until bubbly.

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