Apricot Almond Bread Pudding: The Secret to Perfectly Moist, Never Soggy Bread Pudding

Posted on May 8, 2025

Bread pudding. Just saying the words conjures up images of cozy kitchens, comforting aromas, and spoonfuls of warm, tender dessert. It’s the ultimate comfort food, isn’t it? Taking humble ingredients and transforming them into something truly special.

For the longest time, though, bread pudding and I had a bit of a rocky relationship. My attempts would often result in a dessert with sad, soggy bottom layers and dry, unsoaked bits on top. It was frustrating! The dream of a uniformly tender, perfectly moist bread pudding felt just out of reach. But after much experimenting, I discovered one simple, non-negotiable step that changed everything. Now, every batch of my Apricot Almond Bread Pudding bakes up beautifully, wonderfully moist throughout without a hint of mushiness or dryness.

This Apricot Almond Bread Pudding recipe is a true winner. The sweet, slightly tart burst of apricots pairs wonderfully with the gentle crunch of almonds, all enveloped in a rich, vanilla-cinnamon custard. It’s simple enough for a weeknight treat but elegant enough for company.

Why You’ll Fall in Love with This Apricot Almond Bread Pudding

Besides the promise of perfectly moist texture every single time, there are so many reasons this Apricot Almond Bread Pudding will become a favorite:

It uses up day-old bread: A fantastic way to give stale bread a delicious second life!
Incredible flavor combination: Apricots and almonds are a match made in heaven, complemented by classic vanilla and cinnamon.
Wonderful texture: That key soaking step ensures a consistently tender bite from edge to center. No more textural disappointments!
Versatile: Enjoy it warm from the oven, at room temperature, or even chilled. It’s delicious any way you serve it.
Simple ingredients: You likely have most of these staples in your pantry and fridge already.

Gathering Your Ingredients for Perfectly Moist Bread Pudding

Making this Apricot Almond Bread Pudding starts with selecting the right components. Each ingredient plays a crucial role in creating that signature moist, tender texture and delightful flavor profile. Forget complicated lists; let’s think about the purpose behind each one.

At the heart of any great bread pudding is, well, the bread! For this recipe, we need about 8 cups of cubed day-old bread. The “day-old” part is important – slightly stale bread is porous and absorbs the custard much better than fresh, soft bread, which can turn gummy. Enriched breads like challah or brioche are ideal because they are naturally rich and slightly sweet, contributing beautifully to the final dessert. If you’re looking for other ways to use up bread, perhaps a savory dish? Sometimes, incorporating bread can add a wonderful texture to other recipes, like in meatballs or stuffings.

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Next, we add the star fruit component: 1 cup of diced fruit. Canned apricots or peaches, well-drained, are called for in the original recipe and provide a lovely sweetness and slight tang that pairs beautifully with the creamy custard and almonds. Make sure they are thoroughly drained to avoid adding excess moisture.

The rich custard base is essential for moisture and structure. This is built upon 4 large eggs, which bind the pudding together as it bakes. We also use 2 cups of milk and 1 cup of heavy cream. The combination of milk and cream provides the perfect balance of liquid for soaking and richness for a decadent mouthfeel. Using only milk can sometimes result in a less luxurious texture, while too much cream might be overly heavy.

To sweeten and flavor the custard, you’ll need 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract for that essential warm aroma, and 1/2 teaspoon of ground cinnamon. Cinnamon adds a touch of spice that complements both the fruit and the bread beautifully. For other sweet baked goods that feature comforting spices like cinnamon, you might enjoy exploring recipes for things like easy homemade cinnamon rolls.

Finally, for texture and extra flavor, we add 1/4 cup of sliced almonds. These are scattered on top before serving, providing a lovely crunch against the soft pudding. And a dusting of powdered sugar at the end adds a final touch of simple elegance and sweetness.

Here’s a quick list of everything you’ll need handy:

About 8 cups cubed day-old bread (challah or brioche recommended)
1 cup diced fruit (canned apricots or peaches, drained)
4 large eggs
2 cups milk
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds
Powdered sugar, for dusting

Crafting Your Apricot Almond Bread Pudding: Step-by-Step to Success

Ready to turn those simple ingredients into something magical? Follow these steps, paying special attention to the key technique that ensures a perfect, moist result. Each step is designed to build flavor and texture for the ultimate bread pudding experience.

Prepare Your Baking Dish and Oven: Start by preheating your oven to a standard 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when your pudding goes in, leading to even baking. While the oven heats, take a 9×13 inch baking dish and lightly butter it. Buttering prevents the bread pudding from sticking and helps create those lovely slightly crisp edges.
Layer the Bread and Fruit: Arrange the cubed day-old bread evenly across the bottom of your prepared baking dish. Aim for a relatively uniform layer so the custard can distribute properly. Scatter the drained diced fruit over the bread cubes. Distributing the fruit ensures you get a delightful bite of apricot or peach with every spoonful.
Whisk Together the Custard Base: In a separate, large bowl, whisk together the wet ingredients and flavorings that will form the rich custard. Combine the 4 large eggs, 2 cups of milk, 1 cup of heavy cream, granulated sugar, vanilla extract, and ground cinnamon. Whisk until everything is well combined and the sugar has mostly dissolved. Don’t worry about over-whisking; just ensure a smooth, homogenous mixture.
Pour the Custard and Press: This step is straightforward but important for getting the soaking process started. Carefully pour the liquid custard mixture evenly over the bread and fruit arranged in the baking dish. Take a spatula or the back of a spoon and gently press the bread cubes down. The goal here isn’t to mush the bread, but to ensure all the cubes are mostly submerged in the custard. This maximizes contact between the bread and the liquid, which is vital for the next step.
The Essential Soaking Step (Your Secret Weapon!): This is it! The one simple step that prevents soggy bottoms and dry tops. Once you’ve poured the custard and gently pressed the bread, you MUST let the bread pudding stand before baking. Allow it to rest at room temperature for at least 30 minutes. If you have more time, you can even refrigerate it for 1 to 2 hours. This soaking time gives the dry bread cubes ample opportunity to fully absorb the custard mixture all the way through. Skipping this step often results in custard pooling at the bottom while the top remains dry and resists soaking during baking. This dedicated rest period is the key to achieving that perfect, uniformly moist texture we’re after!
Bake Until Golden and Set: After the soaking time is complete, place the dish in your preheated oven. Bake for approximately 45 to 55 minutes. Keep an eye on it during the later part of the baking time. You’re looking for the top to be beautifully golden brown. The center should be set; you can gently shake the dish (carefully!) and the middle shouldn’t look liquidy or slosh around. A knife inserted into the center should come out mostly clean, although it will be moist.
Cool Slightly and Finish: Once baked to perfection, remove the bread pudding from the oven. Let it cool slightly in the dish for about 10-15 minutes before serving. This allows the pudding to finish setting and makes serving easier. Just before bringing it to the table, dust generously with powdered sugar for a pretty finish and sprinkle with the sliced almonds for that lovely nutty crunch.

Tips for Perfect Apricot Almond Bread Pudding Every Time

Achieving bread pudding perfection is easy once you know the tricks! Here are a few extra tips to ensure your Apricot Almond Bread Pudding turns out wonderfully moist and delicious:

Choose the Right Bread: As mentioned, day-old, slightly dry bread is your friend. Fresh bread can become too mushy. Challah, brioche, or even a good quality white bread or French bread loaf work well. Avoid heavily seeded or dense whole grain breads which might not absorb the custard as effectively.
Don’t Skip the Soak! Seriously, this is the most important tip. The resting time allows the bread to become fully saturated. Thirty minutes at room temp is the minimum, but a couple of hours in the fridge can yield an even better texture payoff.
Customizing the Fruit: While canned apricots or peaches are convenient and delicious, you can certainly experiment! Fresh diced peaches or apricots would work well, though they might release a bit more moisture. Ensure any fresh fruit is ripe and diced into small pieces. You could also try other fruits that pair well with almonds and cinnamon, like diced apples or pears. If you enjoy baking with fruit, you might be interested in trying a classic peach crumble or even something like mini apple pie bites.
Add More Almonds: If you’re an almond lover, feel free to increase the amount of sliced almonds sprinkled on top before baking for even more crunch. You could also try toasted slivered almonds for a deeper nutty flavor.
Serving Temperature: Bread pudding is traditionally served warm, which truly highlights the tender texture and warm flavors. However, it’s also delightful served at room temperature or even chilled, especially on a warm day.

What to Serve With Apricot Almond Bread Pudding

This Apricot Almond Bread Pudding is absolutely divine on its own, especially with that dusting of powdered sugar and almonds. But if you want to elevate it further, consider these simple additions:

A scoop of vanilla ice cream or a dollop of whipped cream is a classic pairing that adds a lovely creamy contrast to the warm pudding. A simple drizzle of caramel sauce or a warm apricot glaze made from reserved canned apricot juice can also be wonderful.

For a touch of freshness, a simple side of berries or a light fruit salad would complement the rich dessert nicely.

Your Apricot Almond Bread Pudding Questions Answered (FAQ)

Got questions about making the best bread pudding? Here are some common queries and helpful answers to ensure your success.

What kind of bread is best for bread pudding?

Enriched breads like challah, brioche, or even a good quality, slightly sweet white loaf are excellent choices. They have a tender crumb and soak up the custard beautifully. The key is that the bread should be day-old or slightly stale, not fresh and soft, which can result in a gummy texture. If you’re interested in making your own bread base, you could explore recipes like our soft sandwich bread recipe, just remember to let it sit out for a day before cubing it for the pudding!

Can I use fresh fruit instead of canned?

Yes, you absolutely can! Fresh diced apricots or peaches will work. Just ensure they are ripe and cut into similar-sized pieces as canned fruit. Be aware that fresh fruit might release a bit more liquid during baking compared to well-drained canned fruit, but this should not significantly impact the final texture as long as you perform the crucial soaking step.

How do I know when the bread pudding is done baking?

The bread pudding is ready when the top is a beautiful golden brown color and the center appears set. Gently jiggle the dish; the middle shouldn’t look liquidy. Inserting a knife or a toothpick into the center should come out mostly clean, indicating the custard has set. The edges might be slightly firmer than the center, which is expected.

Can I make this bread pudding ahead of time?

You can definitely prepare parts of this recipe in advance. You can cube the bread the day before and leave it out to dry slightly. You can also prepare the custard mixture (eggs, milk, cream, sugar, vanilla, cinnamon) up to a day ahead and store it covered in the refrigerator. When ready to bake, combine the bread and fruit in the dish, pour the chilled custard over, and then make sure to perform the full 1-2 hour refrigeration soak as directed in step 5 before baking. Baking directly from cold may require a few extra minutes in the oven.

How should I store leftover bread pudding?

Allow any leftover bread pudding to cool completely. Cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. Store leftovers in the refrigerator for 3-4 days. You can gently reheat individual portions in the microwave or a warm oven.

Enjoy Your Homemade Apricot Almond Bread Pudding!

There’s something incredibly rewarding about making a dessert that’s both simple and stunningly delicious. This Apricot Almond Bread Pudding, with its perfect moist texture and delightful combination of flavors, is just that. It’s the kind of dessert that brings people together, perfect for sharing with family and friends.

Give this recipe a try, embrace that simple soaking step, and say goodbye to soggy bread pudding forever! I can’t wait to hear how yours turns out.

Did you make this Apricot Almond Bread Pudding? What did you think? Leave a comment below and let me know! And don’t forget to share a photo of your beautiful pudding!