← Back to Search Results
slow cooking American
Double-Chocolate Apricot Bread Pudding

Photo by:
Comments: 0
 

Recipe

This is also delicious with dried cherries or raisins instead of apricots. My fella, Derek, eats bites of the buttery top layer as it’s cooking in the pot, and can’t be bothered to wait for the egg to set up, much less for the brandy sauce to be added. The sauce might seem like overkill, but do try it if you want to make this classic country dessert a little bit city.

Yield: Serves 6

Ingredients

  • 1 round loaf crusty white bread
  • 1 cup dried apricots, halved (see Notes)
  • ½ cup brandy
  • 3 tablespoons butter, softened
  • 2 ounces bittersweet chocolate, roughly chopped
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup plus 1 teaspoon sugar
  • Pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cacao nibs (see Notes)

Brandy Sauce

  • ½ cup butter
  • 1 cup sugar
  • ½ cup brandy, or ¼ cup brandy plus ¼ cup water
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 tablespoons heavy cream

Directions

Preheat the oven to 250°F.

Cut the bread into 1-inch cubes and place them in one layer on a half-sheet pan. Place in the oven for 20 minutes to dry out and become slightly crisp. Set aside.

Soak the apricots in the brandy and ½ cup warm water for 20 minutes. Drain, reserving the soaking liquid, and set aside.

Use 1 tablespoon of the butter to grease a 4-quart slow cooker, greasing all the way up the sides of the insert. Place the bread cubes, apricots, and chocolate in the cooker and toss to combine.

In a medium bowl, whisk together the eggs, milk, cream, ½ cup of the sugar, the salt, and the apricot soaking liquid and stir until the sugar is almost dissolved. Pour the mixture over the ingredients in the cooker and push the bread cubes down into the liquid to completely cover them and even out the top.

Generously dot the top with the remaining 2 tablespoons butter, then sprinkle with the remaining 1 teaspoon sugar, the cinnamon, and cacao nibs. Cook, covered, on the low setting for 3 to 4 hours. Turn off the heat and let the pudding rest while you prepare the Brandy Sauce.

In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy. Remove from the heat. In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan. Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.

Stir in the cream and remove from the heat. Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.

Spoon the pudding out onto individual plates, drizzle with the sauce, and serve.

Notes

4-quart slow cooker

 If you’re using the very dried-out apricots (usually those from California), you might need to soak them longer, until they’re soft.

Cacao nibs are pieces of roasted shelled cacao beans. They’re nice and crunchy, and have an intense chocolate flavor, but of course they aren’t sweet at all. Scharffen Berger cacao nibs are available at some specialty food stores.


© 2005 Stewart, Tabori & Chang
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using a 1lb round loaf of crusty white bread.

1015kcal (51%)
178mg (18%)
0mg (1%)
466mcg RAE (16%)
521mg
53mg
15g
73g
4g
114g
262mg (87%)
627mg (26%)
28g (141%)
49g (75%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
mom-a-licious Mom-a-Licious
by Domenica Catelli
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?