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Apricot Jam Bread Pudding

Apricot Jam Bread Pudding

I like to make this super easy and comforting version of a traditional English bread and butter pudding.  If you don’t have apricot jam just use any jam that you may have on hand. 


12 Slices Day Old White Bread

1/2 Cup Butter (Softened)

1 Jar Apricot Jam

4 Cups Milk

6 Eggs (Room Temperature)

1/4 Cup Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Ground Nutmeg

Additional Sugar For Sprinkling Over Top Before Baking

Preheat oven to 350 degrees. 

Grease 9×12 inch baking pan.  Set aside. 

Make sandwiches of bread, butter, and jam.  Cut sandwiches into quarters and arrange loosely in prepared baking pan. 

In medium-size bowl mix milk, eggs, sugar, and vanilla until well combined.  Pour over sandwich quarters.  Generously sprinkle top with sugar. 

Place in oven 30 to 40 minutes until custard is set and top crust is golden brown. 

Remove from oven and let cool 10 minutes. 

Cut pieces and serve with vanilla ice cream. 

Serves 6

Prep Time:    20 Minutes

Cook Time:  40 Minutes

Total Time:   60 Minutes

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Victoria Glavin Hart