Chocolate Apricot Bread Pudding

Chocolate Apricot Bread Pudding

·       1 loaf crusty French bread

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

·     ½ cup quartered dried apricots 

      ½ cup of sliver almonds, toasted

·     3 large eggs 

·     2 cups half-and-half 

·     ½ cup sugar 

·     1 ½ teaspoons vanilla

·     2 tablespoons orange juice

      1. Trim crusts off bread. Cut loaf crosswise into ¾-inch-thick slices.

      2. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit.    

      3. If needed, lean the slices over so they don't extend above sides of the pan.

      4. If bread is too wide, trim it.

      5. Tuck chocolate, dried apricots, and almonds between bread slices scattering some chocolate, apricots, and almonds over the top.

      6. In a bowl, whisk eggs, half-and-half, sugar, vanilla, and orange juice until well blended.

      7. Slowly pour liquid over the bread.

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

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

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

     11. Serve warm or cool.