Apricot Bread Pudding With Caramel Sauce Recipe
- 1 c. Grand Marnier (or possibly other orange liqueur)
- 1/4 c. water
- 5 c. whipping cream
- 6 lrg Large eggs
- 1 c. sugar
- 1 Tbsp. vanilla extract
- 1/2 tsp grated nutmeg
- 8 x croissants - (abt 16 ounce) cubed
- 1 c. dry apricots diced Cider-Caramel Sauce (see recipe)
- Simmer Grand Marnier and 1/4 c. water in heavy medium saucepan 5 min.
- Cold mix completely.
- Whisk Grand Marnier-water mix, cream, Large eggs, sugar, vanilla and nutmeg in large bowl to blend.
- Place croissant pcs in 13- by 9- by 2-inch glass baking dish; add in apricots and toss to combine.
- Pour custard over croissant-apricot mix, pressing down gently with rubber spatula so which croissant and apricot pcs are proportionately covered.
- Let stand 20 min.
- Preheat oven to 350 degrees.
- Cover baking dish with aluminum foil.
- Place dish in larger roasting pan.
- Add in sufficient warm water to roasting pan to come 1 inch up sides of baking dish.
- Bake 1 hour.
- Remove aluminum foil and continue baking till bread pudding is golden on top and hard to touch, about 30 min longer.
- Carefully remove bread pudding from oven and from water bath; cold slightly.
- Drizzle bread pudding with Cider-Caramel Sauce, if you like, and serve hot.
- This recipe yields 12 servings.
- Comments: "I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey.
- "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce."
- Croissants and a Grand Marnier custard make this bread pudding super-decadent.
- It's great with or possibly without the Cider-Caramel Sauce; if you"re short on time, substitute a purchased sauce.