White Chocolate and Apricot Bread Pudding


Choose ivory-hued white chocolate containing cocoa butter for this cardamom-seasoned pudding. Avoid candy coating or white chocolate that does not contain cocoa butter. They wont work properly in this recipe.

White Chocolate and Apricot Bread Pudding
Photo: Jason Donnelly
Prep Time:
30 mins
Slow Cook Time:
4 hrs
Total Time:
4 hrs 30 mins


  • 1 ½ cup half-and-half or light cream

  • ½ 6 ounce package white chocolate baking squares (with cocoa butter), coarsely chopped

  • cup snipped dried apricots

  • 2 eggs

  • ½ cup sugar

  • ½ teaspoon ground cardamom

  • 3 cup dried 1/2-inch bread cubes*

  • ¼ cup sliced almonds

  • 1 cup warm water

  • Fresh raspberries (optional)

  • Grated white chocolate baking squares (optional)


  1. In a small saucepan heat half-and-half over medium heat until very warm but not boiling. Remove from heat; add chopped white baking square and apricots. Stir until white baking squares are melted.

  2. In a large bowl beat eggs with a fork; whisk in sugar and cardamom. Whisk in chocolate mixture. Gently stir in bread cubes and almonds. Pour mixture into a 4- to 5-cup soufflé dish (dish may be very full).** Cover dish tightly with foil.

  3. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross. Pour the warm water into a 3-1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to cooker. Leave foil strips under dish.

  4. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.

  5. Using foil strips, carefully lift dish out of slow cooker and place on a wire rack; discard foil strips.

  6. To serve, spoon warm pudding into dessert dishes. If desired, top each serving with raspberries and grated white chocolate.


To make dried bread cubes, preheat oven to 300°F. Cut bread (about 4 1/2 slices) into 1/2-inch cubes to make 3 cups. Spread cubes in a single layer in a 15 1/2x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice. Cool.


Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.

Nutrition Facts (per serving)

345 Calories
17g Fat
42g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 345
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 98mg 33%
Sodium 191mg 8%
Total Carbohydrate 42g 15%
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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