You are here: Home » Recipes » Apricot-Almond Breakfast Bread Pudding Apricot-Almond Breakfast Bread Pudding Recipe by Our Cookbook Collection Yield 12 servings This spicy, chunky, fruity concoction with a brickle-sugar top is best enjoyed warm with freshly whipped cream. PrintEmail Spike the whipped cream with a smitch of bourbon for a swoony grown-up dessert! Baked gently in a water bath, the pudding’s edges stay as moist as its insides. Bake your own loaf of bread a day ahead or use leftover odd pieces from the freezer. Ingredients 1 cup dried sour cherries1/2 cup dried apricots or dried cranberries, chopped1/2 cup brandy1/2 cup boiling water1 loaf white bread, torn into chunks (about 10 cups)2 cups half-and-half2 cups heavy cream6 -- eggs1 tablespoon vanilla extract1 3/4 cups granulated sugar, divided3/4 cup brown sugar2 tablespoons cinnamon1 teaspoon nutmeg1 teaspoon salt11/2 cups sliced almonds3/4 cup granulated sugar, for the top Instructions Soak cherries and apricots in brandy and water 1 hour. Butter a high-sided 9-inch souffle dish or a 12 x 9-inch baking dish. Put bread into a large mixing bowl. In a medium bowl, combine half-and-half, cream, eggs, vanilla, 1 cup granulated sugar, brown sugar, cinnamon, nutmeg and salt. Pour over bread. Add cherries, apricots and their soaking liquid. Add almonds and mix well. Pour mixture into baking pan. Let stand 1 hour for bread to absorb liquid. Preheat oven to 350F. Sprinkle remaining 3/4 cup granulated sugar on top of pudding. Cover with a buttered sheet of foil. Set pan in a larger baking dish. Add enough water to larger dish to come halfway up the side of soufflé dish. Bake 1 hour, adding more water to the larger dish as needed. Remove foil. Bake 20 to 30 minutes longer, until top is shiny and hard. Reprinted with permission from With A Measure of Grace, The Story and Recipes of a Small Town Restaurant.