Rating: 4 stars
26 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Dawn Perry

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Credit: Con Poulos

Recipe Summary

hands-on:
15 mins
total:
1 hr 40 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

639 calories; fat 31g; saturated fat 17g; cholesterol 257mg; sodium 432mg; protein 13g; carbohydrates 78g; sugars 49g; fiber 3g; iron 3mg; calcium 171mg.
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