Bread Pudding With Fruit Compote

Photo by Con Poulos
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  • Serves 10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 639 calories
    • Fat 31 g
    • Sat Fat 17 g
    • Cholesterol 257 mg
    • Sodium 432 mg
    • Protein 13 g
    • Carbohydrate 78 g
    • Sugar 49 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 171 mg


  1. Check 4tablespoons (1/2 stick) unsalted butter, cut into small pieces, plus more for the baking dish
  2. Check 8 large eggs
  3. Check 2cups whole milk
  4. Check 2cups heavy cream
  5. Check 2teaspoons pure vanilla extract
  6. Check 1 1/2cups sugar
  7. Check 3/4teaspoon kosher salt
  8. Check 1pound challah bread or brioche, cut into 1-inch pieces (about 10 cups)
  9. Check 1cup fresh orange juice
  10. Check 1cup dried apricots, cut into quarters
  11. Check 1/2cup golden raisins
  12. Check 1/2cup dried cherries
  13. Check 2tablespoons brandy (optional)


  1. Butter a 9-by-13-inch or some other large, shallow baking dish. In a large bowl, whisk together the eggs, milk, cream, vanilla, 1 cup of the sugar, and ½ teaspoon salt.
  2. Heat oven to 350° F. Place the bread in the prepared dish and pour in the egg mixture, pressing the bread down to submerge it. Let sit for 30 minutes, pressing down on the bread occasionally.
  3. Sprinkle the bread with ¼ cup of the remaining sugar and dot with the butter. Place the dish on a rimmed baking sheet and bake until set and golden, 55 to 65 minutes (tent with foil if the pudding browns too quickly).
  4. Meanwhile, in a small saucepan, combine the orange juice, apricots, raisins, cherries, and the remaining ¼ cup of sugar and ¼ teaspoon salt. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the fruit is soft and the liquid is slightly thickened, 10 to 12 minutes. Remove from heat and stir in the brandy (if using). Serve the compote with the bread pudding.