Apricot Cranberry Bread Pudding

READY IN: 40mins
Recipe by Shirl J 831

Nothing says comfort food like a creamy bread pudding. This bread pudding is extra special, taken to new heights we have made it perfect for serving at Thanksgiving or Christmas. This recipe comes from Alberta Milk.

Top Review by Sydney Mike

Pretty much followed the recipe, but I did use rounded measure of the dried fruits, AND 2 tablespoons of Triple Sec! This is A REALLY GREAT BREAD PUDDING, but another time I might try somehow to cut back on the amount of fat, without losing it's great taste! Definitely a keeper, any way you look at it! [Tagged, made & reviewed in as part of my Bread Pudding theme in My-3-Chefs]

Ingredients Nutrition

  • 14 cup finely chopped dried apricot
  • 3 tablespoons dried cranberries
  • 1 12 tablespoons orange liqueur (or orange juice)
  • 8 slices French bread (cut 1/4 inch thick)
  • 3 tablespoons apricot jam, warmed
  • 1 cup whipping cream
  • 1 cup milk
  • 13 cup granulated sugar
  • 2 large eggs
  • 12 teaspoon vanilla
  • 1 small pinch salt


  1. Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
  2. Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
  3. Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
  4. Scatter remaining apricot mixture over bread.
  5. Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
  6. Cover with foil.
  7. Place dish in roaster; pour enough boiling water to come halfway up side of dish.
  8. Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
  9. Carefully remove dish from roaster; let stand for 15 minutes before serving.
  10. Serve warm or cold.
  11. Serves 4 to 6.

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