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Apple Apricot Bread Pudding

Apple Bread Pudding

I often whip up this treat after a party, when I look to recycle my leftover bread. Attention gluten-free diners: This is for you too!
Any bread will do as long as it is not too crusty (in other words, don't use baguette or ciabatta!). Nothing to it; all aboard! - one step and you're done! For individual desserts: pour into greased muffin molds and reduce the baking time to about 45 minutes.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 1 pound loaf soft-crust whole-grain bread, gluten free OK, cut up in large chunks
  • 2 cups dariy free milk, low-fat OK
  • 4 eggs
  • 2 cups all-fruit apricot preserves
  • 1/2 cup sugar
  • 1/2 cup oil
  • 3 tablespoons apricot brandy or rum
  • 2 tablespoons cinnamon
  • 4 granny smith (green) apples, unpeeled, grated (use a food processor)


1. Preheat oven to 375F.  

2. Mix all ingredients except apples by hand in a bowl, breaking up the bread and preserves as you go.  

3. Gently fold in apples so as not to extract more moisture.  

4. Pour the batter into a greased 9x13 inch pan, a greased 10-inch round pan or a dozen greased muffin molds.  

5. Bake for about 1 hour (about 40 minutes for muffin molds), or a little longer, until the pudding looks nice and puffy, and the center is firm. 

6. Serve warm or at room temperature, alone or with caramel sauce, and a scoop of sorbet or vanilla ice-cream.