Apricot Jam Bread Pudding

Apricot Jam Bread Pudding copy


Prep Time:  20 minutes
Cook Time:  40 minutes
Ready In:  minutes


Yields or Serves:  6

[Total: 2   Average: 4/5]

I like to make this super easy and comforting version of a traditional English bread and butter pudding. If you don’t have apricot jam just use any jam that you may have on hand.

  • 12 Slices Day Old White Bread
  • 1/2 Cup Butter (Softened)
  • 1 Jar Apricot Jam
  • 4 Cups Milk
  • 6 Eggs (Room Temperature)
  • 1/4 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Nutmeg
  • Additional Sugar For Sprinkling Over Top Before Baking
  1. Preheat oven to 350 degrees.
  2. Grease 9x12 inch baking pan. Set aside.
  3. Make sandwiches of bread, butter, and jam. Cut sandwiches into quarters and arrange loosely in prepared baking pan.
  4. In medium-size bowl mix milk, eggs, sugar, and vanilla until well combined. Pour over sandwich quarters. Generously sprinkle top with sugar.
  5. Place in oven 30 to 40 minutes until custard is set and top crust is golden brown.
  6. Remove from oven and let cool 10 minutes.
  7. Cut pieces and serve with vanilla ice cream.
  8. Serves 6
  9. Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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