Cranberry Apricot Bread Pudding Recipes

CRANBERRY-APRICOT BREAD PUDDING

Steps:

• In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

APPLE CRANBERRY BREAD PUDDING

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.

APRICOT CRANBERRY BREAD PUDDING

Steps:

• Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
• Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
• Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
• Scatter remaining apricot mixture over bread.
• Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
• Cover with foil.
• Place dish in roaster; pour enough boiling water to come halfway up side of dish.
• Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
• Carefully remove dish from roaster; let stand for 15 minutes before serving.
• Serve warm or cold.
• Serves 4 to 6.

APRICOT, ORANGE, CRANBERRY BREAD

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.

APRICOT CRANBERRY BREAD

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.

FANTASTIC APPLE-CRANBERRY APRICOT MATZOH KUGEL!

Steps:

• Set oven to 350°F.
• Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
• In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
• In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
• While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
• Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
• Transfer the mixture into greased baking dish.
• Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
• Bake covered with foil for about 40 minutes.
• Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
• Serve at room temperature.

APRICOT BREAD PUDDING

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.

CRANBERRY BREAD PUDDING

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.

SPICED CRANBERRY BREAD PUDDINGS

Steps:

• Bring 1/2 cup sugar, cranberry juice concentrate, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.
• Spray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.
• Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.
• Whisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.
• Preheat oven to 350°F. Place puddings in 13x9x2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.

CRANBERRY-MAPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
• Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
• Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
• Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
• Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.

CRANBERRY-APRICOT COFFEE CAKE

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.

APRICOT ORANGE CRANBERRY BREADS

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.