Chocolate Apricot Bread Pudding

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Chocolate Apricot Bread Pudding

Well it is the time of year for warm and filling deserts. One dessert I think about when the temperature dips lower and lower is bread pudding.  It can also be used for breakfast too. Not everyone is a fan of bread puddings, but I am. 

1 loaf firm, crusty French bread, cut into 1 in. cubes

5 ounces bittersweet chocolate, coarsely chopped into 1 to 2 in. pieces

1/3 cup dried apricots, cut into 1 in. cubes

3 large eggs

2 cups half and half

1/2 cup sugar

1 1/2 teaspoons vanilla

2 tablespoons orange juice

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1. Place the cubed bread in a bowl. 

2. Mix chocolate and dried apricots with the bread.

3. Place the mixture in a buttered 8-inch square pan, scattering some chocolate and apricots over the top.

4. In the bowl, whisk eggs, half and half, sugar, vanilla, and orange juice until well blended.

5. Slowly pour liquid over bread.

6. Let stand until bread feels soft all over and most of the liquid is absorbed, 30 to 40 minutes; occasionally tip pan and spoon liquid over the top.

7. Bake in a 350 degrees oven until custard no longer flows in center when pan is gently tilted, about 30 minutes.

8. If pudding is pale, broil 3 to 4 inches from heat until golden and crusty, 3 to 4 minutes.

9. Serve warm or cool.

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