Real Recipes From Real Home Cooks ®

apricot-cranberry bread pudding

(1 rating)
Recipe by
Barbara Pendley
McMinnville, TN

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.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 50 Min

Ingredients For apricot-cranberry bread pudding

  • 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

How To Make apricot-cranberry bread pudding

  • 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.

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