Looking for a sweet ‘n easy way to start your day? Apricot almond bread pudding coming right up! Ultra-almond-y, custard-y inside, with a toasted almond, slightly crunchy sugar top! I adapted this from my favorite, tried and true chocolate bread pudding recipe.
ALMOND APRICOT BREAD PUDDING
1 baguette, sliced into 1-inch cubes (2 mini baguettes = 12 oz. in today’s batch)
canned apricots, slice each half in three slices
1.5 cups whole milk
1 cup heavy cream
¼ cup (½ stick) of butter
½ cup sugar (I used ½ light brown, half Sugar in the Raw)
2 teaspoons almond extract
½ cup sliced almonds for top
Preheat oven to 325 degrees Fahrenheit.
Arrange half the bread in a buttered 8 x 8″ baking dish. Distribute sliced apricots evenly across the bread so each serving will have a few pieces.
Heat the cream, milk and butter. Add to the eggs, sugar and almond extract you’ve beaten in a separate bowl.
Pour this mixture over the bread. Sprinkle evenly with almonds and 2 teaspoons sugar in the raw.
Place this pan into a larger (9 x 13″) pan filled with an inch or so of hot water. The water should come no higher than two thirds of the way up the side of the pudding pan. Bake 45-50 minutes or until a knife inserted near the edge of the pan comes out clean.
Serve warm or cold–it was breakfast today, but would be a great dessert! To take it over the top, pour a little heavy cream over the top. Or add whippy cream. Whatever you do, enjoy!