Apricot Bread Pudding With Caramel Sauce Recipe



  1. 1 c. Grand Marnier (or possibly other orange liqueur)
  2. 1/4 c. water
  3. 5 c. whipping cream
  4. 6 lrg Large eggs
  5. 1 c. sugar
  6. 1 Tbsp. vanilla extract
  7. 1/2 tsp grated nutmeg
  8. 8 x croissants - (abt 16 ounce) cubed
  9. 1 c. dry apricots diced Cider-Caramel Sauce (see recipe)


  1. Simmer Grand Marnier and 1/4 c. water in heavy medium saucepan 5 min.
  2. Cold mix completely.
  3. Whisk Grand Marnier-water mix, cream, Large eggs, sugar, vanilla and nutmeg in large bowl to blend.
  4. Place croissant pcs in 13- by 9- by 2-inch glass baking dish; add in apricots and toss to combine.
  5. Pour custard over croissant-apricot mix, pressing down gently with rubber spatula so which croissant and apricot pcs are proportionately covered.
  6. Let stand 20 min.
  7. Preheat oven to 350 degrees.
  8. Cover baking dish with aluminum foil.
  9. Place dish in larger roasting pan.
  10. Add in sufficient warm water to roasting pan to come 1 inch up sides of baking dish.
  11. Bake 1 hour.
  12. Remove aluminum foil and continue baking till bread pudding is golden on top and hard to touch, about 30 min longer.
  13. Carefully remove bread pudding from oven and from water bath; cold slightly.
  14. Drizzle bread pudding with Cider-Caramel Sauce, if you like, and serve hot.
  15. This recipe yields 12 servings.
  16. 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.
  17. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce."
  18. Croissants and a Grand Marnier custard make this bread pudding super-decadent.
  19. It's great with or possibly without the Cider-Caramel Sauce; if you"re short on time, substitute a purchased sauce.