Apricot Bread Pudding(With Lemon Butter Sauce)
A comforting bread pudding featuring sweet apricots and lemon, perfect for brunch or dessert, with a rich lemon butter sauce complementing the fruity flavors.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Melt butter in a 9x13 inch baking pan.
- Combine crumbled bread with the milk and apricot syrup mixture; mix and set aside.
- In a separate bowl, beat eggs, sugar, and lemon juice until well blended.
- Add the egg mixture to the bread mixture and fold in the chopped apricots.
- Pour the mixture into the prepared baking pan.
- Bake for 1 hour or until set and golden on top.
- Serve warm with Lemon Butter Sauce.
Tips & Substitutions
For a richer flavor, consider using brioche or challah bread instead of regular bread. You can substitute the apricots with other fruits like peaches or pears if desired. If you're short on time, use store-bought lemon sauce instead of making your own. Ensure that the bread is stale or slightly dried out for the best texture in the pudding.
Serving Suggestions
Serve warm, drizzled with lemon butter sauce for a delightful finish. This dish pairs beautifully with a scoop of vanilla ice cream or whipped cream for a decadent dessert. It also works well as a brunch item alongside dishes like Nancy'S Coffee Cake(Very Easy To Prepare) or fresh fruit.
Storage & Reheating
Leftover apricot bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm it in the oven at 350°F until heated through. Serve with additional lemon butter sauce if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Bread Pudding(With Lemon Butter Sauce) contains roughly 953 calories, with 12g protein, 143g carbohydrates, and 40g fat. It is an excellent source of vitamin C (76% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of vitamin A. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots, but you'll need to cook them down to create a syrupy consistency similar to the canned version. This will enhance the flavor and ensure the right texture in the pudding.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute regular bread with gluten-free bread or use gluten-free biscuits. Ensure all other ingredients are also gluten-free, particularly the butter and any processed items.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the bread pudding the night before and refrigerate it. Just bake it in the morning for a warm, fresh dessert. This is perfect for brunch gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).