Bread Pudding with Apricot Jam Recipe
Bread Pudding with Apricot Jam
Flavors of Switzerland
Total time: 1hr to 2hr

Preheat the oven to 180°C / 350°F
Prep. time: 10 minutes
Cooking time: About 1 hour

Difficulty: Easy
Chef's Note

Serve the bread pudding on its own or with berries lightly poached in syrup.

For 10 servings

- 1 liter (4 cups) milk
- 2 vanilla beans, split
- 450 g (1 3/4 cups) eggs
- 350 g (1 3/4 cups) sugar
- 600 g (1 lb. 5 oz.) baguette Bread
- 125 g (4 oz.) butter, at room temperature

For brushing
- 400 g (14 oz.) apricot jam
- 75 ml (5 tbsp.) cognac
  1. Bring the milk to a boil with the vanilla beans and seeds.
  2. Beat the eggs with the sugar until foamy. Add the hot milk, return to the saucepan and bring to a boil.
  3. Cut the bread into 5 mm (1/4”) slices, butter them and arrange them buttered side up in a 6 cm (2 1/2”) high baking dish. Pour on the egg mixture. Set the baking dish into a larger pan and add hot water to come halfway up the sides. Bake in a 180° C (350° F) oven for about 50 minutes.
  4. Combine the apricot jam and cognac, strain and brush the mixture on top of the pudding once you take it out of the oven. Serve hot, accompanied by a fruit compote.

Photo and collaboration: Swiss Bread Information

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