Categories: Dessert
Ingredients
- 1/2 cup salted butter
- 1 cup brown sugar, firmly packed
- 1/2 cup apricot pancake syrup***
- *** If you can’t find apricot pancake syrup in your grocery store, you can make it yourself by mixing 1/4 cup apricot jam with 1/4 cup light Karo syrup.
- 1 cup chopped pecans
- 1 and 1/2 large loaves of Apricot Bread
- 1/2 cup whipped cream cheese
- 1/2 cup miniature chocolate chips
- 8 eggs, beaten
- 2 Tablespoons white sugar
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup salted butter
- Powdered sugar to sprinkle on top
Directions
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Do not preheat the oven yet—this recipe needs to sit for a while before baking.
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Heat the 1/2 cup butter, the brown sugar, and the apricot syrup in a microwave-safe bowl on HIGH for 2 and 1/2 minutes or in a pan on the stove, stirring constantly, until the butter has melted. Take it off the heat or out of the microwave, and set it aside on the counter.
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Spray a 9-inch by 13-inch cake pan with Pam or another non-stick cooking spray.
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Pour the apricot syrup mixture into the bottom of the pan.
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Sprinkle the apricot syrup mixture with the chopped pecans.
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Cut the ends off a loaf of Sally’s Apricot Bread. Then cut the remainder of the loaf into 14 slices.
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Cut one end off the second loaf of Sally’s Apricot Bread. Cut the loaf in half. Working with the half without a heel, slice it into 6 pieces.
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Lay out all 20 slices of apricot bread on the counter on a piece of wax paper. Spread all of the slices with whipped cream cheese.
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Arrange 10 slices of apricot bread, cream cheese side up, in the syrup at the bottom of your baking pan. I put 3 slices against the long side of the baking pan with the bottoms of the slices against the pan wall. The opposite long side also got 3 slices with the bottoms of the slices against the pan wall. One slice went on the short side of the pan with the bottom against the pan wall, and another slice went against the opposite short wall with the bottom side against the pan wall. Two slices went in the middle of the pan with the bottoms of the slices facing each other. You can crowd the slices, even squeeze them to make them fit, but do not overlap the slices.
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Sprinkle the 1/2 cup of mini chocolate chips over the cream cheese on the apricot bread slices.
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Now place the remaining slices of apricot bread, cream cheese side down, on top of the apricot bread with the chocolate chips. You’re making cream cheese, chocolate chip, cream cheese sandwiches.
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Press the sandwiches down with a flat metal spatula, or the palms of your impeccably clean hands. That will make the tops adhere to the bottoms when they bake.
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Beat the eggs with the sugar. Add the cream and the vanilla, mixing thoroughly. Pour this mixture over the apricot bread sandwiches in the pan.
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Cover the pan with plastic wrap or foil and let it stand out on the counter for a minimum of twenty minutes.
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Preheat your oven to 350 degrees F., rack in the center position.
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Take off the plastic wrap. Melt the second stick of butter and drizzle it over the tops of the cream cheese chocolate chip sandwiches.
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Bake the Chocolate Apricot Bread Pudding at 350 degrees F., uncovered, for approximately one hour (60 minutes) or until the top has browned. Let the pan cool on a wire rack for at least five minutes before you serve.
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To serve: Sprinkle the top of the pan with powdered sugar before you carry it to the table. This will make it look more attractive. Use a metal spatula to lift out the individual sandwiches which you’ve transformed into yummy Chocolate Apricot Bread Pudding. One sandwich is one serving.