30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Abbot's Apricot And Amaretti Bread Pudding
A luxurious bread pudding featuring a saffron-infused custard, candied apricots, and a delicate almond brittle.
Total Time
105
Yield
6
Calories
650 cal
Difficulty
Hard
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
9x13 inch baking dish, Large bowl, Whisk, Saucepan, Parchment paper, Fine-mesh sieve •
Shop these items →
Instructions
Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Make the Almond Brittle: Combine sugar and water in a saucepan over medium heat. Cook, without stirring, until amber in color. Stir in almonds and pour onto a parchment-lined baking sheet. Let cool completely and break into pieces.
In a large bowl, combine the cubed Bread, diced Fruit, and crumbled Cookies. Drizzle with Apricot liqueur.
In a separate bowl, whisk together all Custard ingredients until well combined. Strain through a fine-mesh sieve.
Pour the Custard over the bread mixture and gently press down to ensure all bread is soaked. Let sit for 30 minutes.
Sprinkle the Almond Brittle evenly over the bread pudding.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly before serving.
