Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Grand Marnier

  2. 1/4 cup 59ml Water

  3. 5 cups 1185ml Whipping cream

  4. 6 cups 1188g / 41oz Eggs (large)

  5. 1 cup 198g / 7oz Sugar

  6. 1 tablespoon 15ml Vanilla extract

  7. 1/2 teaspoon 2 1/2ml Grated nutmeg

  8. 8 Croissants - (abt 16 oz) - cubed

  9. 1 cup 146g / 5.1oz Dried apricots - diced Cider-Caramel Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13- by 9- by 2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes. Preheat oven to 350 degrees. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour. Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Cider-Caramel Sauce, if desired, and serve warm.


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