CHOCOLATE-APRICOT BREAD PUDDING
There’s nothing better and more heart-warming than bread pudding—unless it’s made with egg bread and cocoa! Add bits of dried apricots and chunks of chocolate, and every bite is pure nirvana.
6 cups cubed (1 inch) egg bread, such as challah or brioche
2 tablespoons unsalted butter, melted
2 cups whole milk
1/2 cup unsalted butter, cut up
1/2 cup sugar
2 tablespoons unsweetened cocoa
2 tablespoons dark rum, if desired
1 teaspoon vanilla extract
3/4 cup dried apricots, cut into 1/2-inch pieces
6 oz. semisweet chocolate, chopped
2 egg yolks, beaten
1 cup heavy whipping cream
1 tablespoon sugar
- Heat oven to 325°F. Coat 11x7-inch glass or ceramic baking dish with cooking spray. Arrange bread cubes in baking dish; drizzle with 2 tablespoons melted butter and stir. Bake 10 minutes or until bread is slightly toasted, stirring once.
- Meanwhile, heat milk, 1/2 cup butter, 1/2 cup sugar and cocoa over medium-low heat 3 to 5 minutes or until butter is melted and sugar dissolved, stirring frequently; pour into large bowl. Stir in rum and vanilla; let stand 10 minutes to cool slightly. Meanwhile, sprinkle apricots and chocolate over bread. Whisk egg yolks into warm milk mixture, whisking constantly. Pour over bread mixture, pressing bread lightly to moisten.
- Bake 30 minutes or until slightly puffed and knife inserted in center (avoid chocolate pieces) comes out moist but clean. Cool on wire rack 10 minutes to serve warm or cool completely. Meanwhile, beat cream and 1 tablespoon sugar in medium bowl at medium-high speed until soft peaks form. Serve topped with whipped cream.
PER SERVING: 395 calories, 25 g total fat (14.5 g saturated fat), 5.5 g protein, 41 g carbohydrate, 95 mg cholesterol, 80 mg sodium, 2.5 g fiber