Chocolate Apricot Bread Recipes

CHOCOLATE APRICOT BREAD PUDDING

Steps:

• Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
• Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
• Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
• Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
• If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

CHOCOLATE APRICOT BREAD PUDDING

Steps:

• Preheat oven to 375^F.
• Butter 9x5x3 inch loaf pan.
• Spread the soften butter on one side of each slice of bread and cut into 1/2 inch pieces.
• Melt the chocolate in milk in a small saucepan over moderate heat, whisking until smooth.
• Combine the egg and sugar in a small bowl and add to the hot milk mixture in a steady stream.
• Stir in vanilla, bread, and apricots.
• Transfer to loaf pan and let stand 5 minutes.
• Bake 25 to 30 minutes until a tester comes out clean.
• Serve warm with ice cream.

APRICOT BREAD

Steps:

• Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.