Apricot Bread Pudding with Caramel Sauce Recipe
Photo: Theo Maniatis
Serves 8
3 large eggs, plus 3 egg yolks
2 quarts plus 1/2 cup heavy cream, divided
1 1/4 cups plus 2 Tbsp. bourbon, divided
Seeds from 1 vanilla bean
10 cups stale bread (about 20 ounces), preferably brioche, croissants or baguettes, cut into 1" cubes
1 cup dried apricots, quartered
2 cups white chocolate chips
1 cup slivered almonds
1 cup granulated sugar
Confectioners’ sugar, for garnish
Active time: 45 minutes
Total time: 1 hour and 35 minutes
Preheat oven to 375 degrees. In a large bowl, whisk together eggs and yolks.
In a large pot, bring to a simmer 2 quarts cream, 1 1/4 cups bourbon and vanilla seeds. Remove from heat and slowly whisk into eggs, a little at a time. Stir in bread, apricots, white chocolate and almonds and let soak 30 minutes. Spoon soaked bread into eight (eight-ounce) ramekins, piling it high and pouring any excess custard over top.
Place ramekins in a deep baking dish and add warm water to reach halfway up their sides. Cover dish with foil and bake until custard is set, 30 to 40 minutes.
Meanwhile, make caramel sauce: In a large saute pan, heat granulated sugar, 1 cup water and remaining 2 Tbsp. bourbon over medium heat, stirring constantly, until bubbles form. Continue to cook, swirling pan occasionally, until mixture reaches around 350 degrees on a candy thermometer and is caramel in color, about 15 minutes. Remove from heat and carefully stir in remaining 1/2 cup cream until combined.
Top each ramekin with 2 Tbsp. caramel sauce and dust with confectioners’ sugar.
Ingredients
Directions
Active time: 45 minutes
Total time: 1 hour and 35 minutes
Preheat oven to 375 degrees. In a large bowl, whisk together eggs and yolks.
In a large pot, bring to a simmer 2 quarts cream, 1 1/4 cups bourbon and vanilla seeds. Remove from heat and slowly whisk into eggs, a little at a time. Stir in bread, apricots, white chocolate and almonds and let soak 30 minutes. Spoon soaked bread into eight (eight-ounce) ramekins, piling it high and pouring any excess custard over top.
Place ramekins in a deep baking dish and add warm water to reach halfway up their sides. Cover dish with foil and bake until custard is set, 30 to 40 minutes.
Meanwhile, make caramel sauce: In a large saute pan, heat granulated sugar, 1 cup water and remaining 2 Tbsp. bourbon over medium heat, stirring constantly, until bubbles form. Continue to cook, swirling pan occasionally, until mixture reaches around 350 degrees on a candy thermometer and is caramel in color, about 15 minutes. Remove from heat and carefully stir in remaining 1/2 cup cream until combined.
Top each ramekin with 2 Tbsp. caramel sauce and dust with confectioners’ sugar.
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