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Brioche Bread Pudding

Brioche Bread Pudding with Apricots and Almonds

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Sweet and fluffy, French brioche makes the perfect base for bread pudding. In this quick and easy dessert, cubes of brioche and dried apricots are soaked in a rich custard laced with apricot preserves, then baked until browned and crisp at the edges. A sprinkling of almonds adds a touch of crunch to this delightful sweet treat. 

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    • Calories 300
    • Protein 9g
    • Total Carb 42g
    • Total Fat 11g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • sugar
      • 2 tablespoons
      • sugar
    • apricot preserves
      • 1 ounce
      • apricot preserves
    • milk
      • 16 ounces
      • milk
    • brioche buns
      • 2
      • brioche buns
    • dried apricots
      • 6
      • dried apricots
    • unsalted butter
      • 1 packet
      • unsalted butter
    • sliced almonds
      • 3 tablespoons
      • sliced almonds
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • eggs
    • aluminum foil
    • baking sheet

    Allergens

    Soy, Egg, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Make custard base

      Make custard base

      Preheat oven to 350°F. In a large bowl, whisk together vanilla extract, sugar, apricot preserves, 1¼ cups milk, and 1 egg to fully combine. Set aside. Save remaining milk for tomorrow's bowl of cereal.

    2. Prepare ingredients

      Prepare ingredients

      Cut brioche buns into ½-inch cubes. Quarter apricots. Place butter packet between your palms to soften with the heat from your hands, 1-2 minutes—this makes it easier to spread in the next step.

    3. Soak brioche

      Soak brioche

      Add brioche cubes and apricots to bowl with custard base, and stir gently to coat. Set aside to soak at room temperature until liquid is mostly absorbed, 8-10 minutes. Meanwhile, reshape tin if bent. Using softened butter, grease insides of tin, then place on a baking sheet (this helps keep the tin sturdy, making it easier to slide in and out of the oven).

    4. Bake bread pudding

      Bake bread pudding

      Once soaked, pour brioche and apricots into tin, sprinkle over almonds, and cover with foil. Transfer baking sheet to oven and bake, covered, for 10 minutes. Then, remove and discard foil and continue baking until brioche is slightly crisp, 15-20 minutes. Use this downtime to set the scene for your #platedpics—feel free to use our photo as inspiration!

    5. Plate apricot bread pudding

      Plate apricot bread pudding

      Let apricot bread pudding cool until custard is set, about 10 minutes, then cut into squares and dig in!

    What is Plated?
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