Pineapple Apricot Bread Pudding – fabulous fruity bread pudding with minimal prep time! So good and perfect for a weekend brunch!
After the longest winter ever, it’s finally Spring. Last week, we were able to enjoy really warm and sunny days. If you follow me on Instagram, you saw the photo of my daughter soaking in the sunset rays! I think especially the kids are happy that the warm season is here. My girls quickly switched their boots to sandals and already the sand toys are filling the sand and swing box.
I especially love sprig/summer weekends. It’s time for slowing down, enjoying what’s around us, with both feet up and good food on a plate.
Every weekend, I try to make something special for my family. Be it breakfast, lunch or dinner (or though lately my Hubby has been taking over in the dinner department because the grilling season is on!).
I made this Pineapple Apricot Bread Pudding for a brunch and it was a hit! Everyone enjoyed the summer fruit flavors. I quickly mixed up a simple pineapple glaze with the reserved juice and pour it all over the bread pudding. A perfect finishing touch!
I find the Le Creuset cocottes to be perfect not only for baking in them but also as a serving dishes. They are gorgeous (isn’t everything they make?) and the perfect serving size.
Here are the two main culprits in this devilishly good recipe: pineapple chunks in juice and apricot preserves (I used my favorite from Bonne Maman, it has great chunks of apricots!). One is tossed with the bread cubes and the other is whisked with the wet ingredients. I have to say, these flavors marry really well.
Oh! You know how some recipes for bread pudding call for cups and cups of sugar? Well, this one has none. None! I relied on the preserves as the only sweetener in this recipe.
So if you are planning a weekend brunch or simply want to make something delicious without much effort (because the patio furniture is awaiting!) – try this Pineapple Apricot Bread Pudding! You will love it!
- 4 c cubed white bread (I recommend sourdough as it is more sturdier)
- 2 large eggs
- 1/2 c milk
- 1/2 c unsalted butter , melted
- 1 tsp vanilla extract
- 1/2 c apricot preserves (I used Bonne Maman), warmed up
- 20 oz .can of pineapple chunks (drained but juice reserved)
- 3/4 c powdered sugar
- 1/2 tsp vanilla extract
- 2 to 3 tbsp reserved pineapple juice
- Preheat the oven to 375 degrees F.
- Butter a 2 qt baking dish. Set aside.
- In a large mixing bowl, toss together bread cubes and pineapple chunks.
- In another mixing bowl, whisk together eggs, milk and vanilla. Add butter and warmed up preserves.
- Pour the wet ingredients over the bread and pineapple. Gently toss to coat. (see note).
- Pour the mixture into the prepared dish.
- Bake for 40 to 45 minutes. Check the dish at 30 minute mark. If the bread is browning to quickly, cover the dish with aluminum foil during the last 10 minutes of baking.
- Let cool for 15 minutes before serving.
- !to make the glaze:
- Sift the powdered sugar over a medium mixing bowl. Add vanilla and pineapple juice and whisk until desired drizzling consistency.
- Pour over the warm bread pudding.