Apricot Breakfast Bread Pudding

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Apricot Breakfast Bread Pudding
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Bread puddings for breakfast is a great option on a busy weekend morning. Adding fruit preserves into the pudding itself gives a tasty spin. I like to experiment with different preserves and apricot is one of my favorites. Any type of bread like French / Italian / Brioche / Challah / Whole wheat can be used.


  • 3 cups Bread , cut into 3/4 inch cubes
  • 2 Eggs
  • 6 Tablespoons Bonne Maman Apricot Preserves
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Milk
  • 2 Tablespoons Sugar


  1. Preheat oven to 400 degrees F.
  2. Butter two 6-ounce ramekins or other oven safe bowls.
  3. Divide the bread cubes equally into the bowls.
  4. Whisk together eggs, Bonne Maman Apricot Preserves, vanilla extract, milk and sugar in a bowl .
  5. Pour the prepared mixture over the bread cubes until completely covered , pressing down the bread gently.
  6. Let rest at room temperature for 30 minutes. (The dish can be assembled up to this point the night before , stored in the refrigerator and baked off the next morning.)
  7. Place the ramekins on a baking sheet and bake for 30-40 minutes until golden and a toothpick inserted in the middle comes clean.
  8. Cool slightly before serving and serve warm or at room temperature.
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Yield: 2 servings
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