Bread Pudding with Apricot JamTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:201.7 kcal
Proteins:4.8 g
Fats:6.4 g
Carbohydrate:31.8 g
Fibers:0.7 g
Sugar:19 g
Cholesterol:75.1 mg
Sodium:191.2 mg
Calcium:79.5 mg
Energy:6051 kcal
Proteins:145.4 g
Fats:192.5 g
Carbohydrate:955.2 g
Fibers:20.4 g
Sugar:569.2 g
Cholesterol:2252.2 mg
Sodium:5733.5 mg
Calcium:2385 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
ml
milk
2
vanilla beans, split
450
g
eggs
350
g
sugar
600
g
baguette bread
125
g
butter, at room temperature
*For brushing
400
g
apricot jam
METHOD
- Bring the milk to a boil with the vanilla beans and seeds.
- Beat the eggs with the sugar until foamy. Add the hot milk, return to the saucepan and bring to a boil.
- 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.
- 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
CHEF'S NOTES
Serve the bread pudding on its own or with berries lightly poached in syrup.
