Chocolate-Apricot Bread Pudding

Chocolate-Apricot Bread Pudding
Photo by Leigh Beisch

Ingredients

  • ½ cup sugar
  • 1 ½ teaspoons vanilla
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1/3 cup quartered dried apricots
  • 1 loaf (1 lb.) firm, crusty French bread (4 to 4 1/2 in. wide)
  • 2 cups half-and-half
  • 4 to 5 ounces bittersweet chocolate, coarsely chopped into 1/2 to 2-in. pieces
  • + 1 more ingredients
    • 3 large eggs

1. Trim crusts off bread. Cut loaf crosswise into 3/4-inch-thick slices. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan, overlapping to fit. If needed, lean the slices over so they don't extend above sides of pan. If bread is too wide, trim it. Tuck chocolate and dried apricots...

View full recipe at My Recipes

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