Maple Apricot Bread Pudding

Photography, Foodivine studio

  • Prep time 20 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2023



Preheat oven to 350°F. Butter bottom and side of 10-inch round baking dish or deep pie plate. Place bread cubes in baking dish, alternating with apricots (pack them lightly). Set aside.

In large bowl, beat eggs with whisk. Whisk in milk, cream, maple sugar and syrup until smooth. Pour over bread and apricots. (Make-ahead: Can be covered and refrigerated overnight.) 

Bake until eggs are set and bread is golden brown, 35 to 40 minutes. Transfer to wire rack and let cool for 15 minutes. Garnish with Spelt Streusel and a drizzle of maple syrup, if desired.

Spelt Streusel

Preheat oven to 350°F; line baking sheet with parchment paper. In bowl, combine 1/4 cup each spelt flakes, brown sugar and all-purpose flour with 2 tbsp rolled oats. Add 1/4 cup diced cold salted butter and mix using your fingers until mixture reaches consistency of coarse crumbs. Spread mixture on prepared baking sheet and bake, stirring halfway through cooking time, until streusel is golden brown, about 20 minutes. Let cool and coarsely chop. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.) Makes about 3/4 cup.

Nutritional facts PER EACH OF 8 SERVINGS

  • Calories 425
  • Total fat 22 g
  • Saturated fat 13 g
  • Cholesterol 150 mg
  • Sodium 260 mg
  • Total carbohydrate 47 g
  • Fibre 2 g
  • Sugars 29 g
  • Protein 10 g
  • Iron 2.3 mg
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Baking & Desserts

Maple Apricot Bread Pudding