Gourmet slow cooker recipe: Triple Apricot 'French Toast' Bread Pudding

Dina Cheney’s “Year-Round Slow Cooker: 100 Favorite Recipes for Every Season” (The Taunton Press, $19.95) expands slow-cooking options by filling the crock with fresh seasonal ingredients, and her recipes often have a long list to deliver superior flavor.

Many require sauces to be prepared in advance, or to top finished dishes. This is a cookbook for those who value gourmet flavor over the expected throw-everything-into-the-crock-and-go convenience. Options range from hearty winter stews (brisket with pomegranate, red wine, and caramelized onions), lighter spring meals (Arroz con pollo with peas, peppers, green olives and chorizo), fun options for summer entertaining (Philly cheesesteak sandwiches with tomato chutney) and less common spins on fall's bounty (in her take on the traditional Jewish dish cholent, the beef and barley mixes with chickpeas, red potatoes, apples and yams).  

Cheney, a graduate of the Institute of Culinary Education, wrote two previous cookbooks, develops recipes from magazines including Fine Cooking, and writes a monthly column for "Every Day with Rachel Ray."

Her recipe for Triple-Apricot "French Toast" Bread Pudding with Sea Salt Caramel Sauce is a three-step production that also includes an apricot-peach topping. 

From the author: "This rich dessert pairs three apricot ingredients with the most delicious salted caramel sauce. Purchase sulfured dried apricots, which are a pretty color, and look for a thick, intensely flavored apricot juice drink (I love Looza brand). Although you might be tempted to toss some fresh apricots into the bread pudding, resist. Using fresh fruit would make the pudding watery."

Line the slow cooker insert with heavy-duty aluminum foil or a purpose-made liner to prevent sticking and burning.

Triple Apricot 'French Toast' Bread Pudding from "Year-Round Slow Cooker." Photo by Andrew Hugh Purcell"

Triple-apricot "French Toast" Bread Pudding with Sea Salt Caramel Sauce

(8 servings)

For the bread pudding

Cooking spray

1 large loaf challah or brioche (about 15 ounces), cut into 1-inch cubes (about 12 cups)

2 cups thick apricot nectar, such as Looza

2 cups dried apricots

2-1⁄2 cups heavy cream

2-1⁄2 cups whole milk

1-1⁄2 cups granulated sugar

9 large egg yolks

1 tablespoon plus 1 teaspoon vanilla bean paste or pure vanilla extract

Scant tablespoon freshly grated lemon zest (about 1 lemon)

3⁄4 teaspoon coarse salt

1⁄2 teaspoon ground cinnamon, divided

2 tablespoons light brown sugar

For the sea salt caramel sauce

1-1⁄2 cups heavy cream

1 cup dark brown sugar

1⁄2 stick unsalted butter

1⁄4 teaspoon sea salt

1 teaspoon vanilla bean paste or pure vanilla extract

For the sautéed stone fruit topping

2 tablespoons unsalted butter

2 large slightly ripe peaches, pitted and thinly sliced

4 slightly ripe apricots, pitted and thinly sliced

2 to 3 tablespoons honey, to taste

1 tablespoon fresh-squeezed, strained lemon juice

1⁄4 teaspoon coarse salt

For the sautéed stone fruit topping

2 tablespoons unsalted butter

2 large slightly ripe peaches, pitted and thinly sliced

4 slightly ripe apricots, pitted and thinly sliced

2 to 3 tablespoons honey, to taste

1 tablespoon fresh-squeezed, strained lemon juice

1⁄4 teaspoon coarse salt

1. Make the bread pudding: Heat the oven to 300 degrees. Line your slow with five layers of heavy-duty aluminum foil to cover the hot spot and make it easy to remove the finished bread pudding. Spray the foil with cooking spray.

2. Place the bread on a baking sheet and toast in the oven until dry, about 30 minutes. Add to the slow cooker. Put the apricot nectar in a medium bowl and microwave until hot, about 1 minute. Add the dried apricots and let sit for 20 minutes; drain and discard (or drink!) the nectar, and dice the apricots (you should have about 2-1⁄4 cups). Add to the slow cooker, mixing gently with the bread. In a large bowl, whisk together the cream, milk, sugar, egg yolks, vanilla, lemon zest, salt and 1⁄4 teaspoon cinnamon. Pour over the bread mix and press down with a wooden spoon until well moistened. In a small bowl, mix the remaining 1⁄4 teaspoon cinnamon and brown sugar and sprinkle on top. Cover and cook on low until firm in the center, about 4 hours. Let sit for 30 minutes before serving.

3. Make the caramel sauce: Add the first three sauce ingredients to a heavy, deep, medium-size saucepan. Bring to a boil over medium-high heat, stirring frequently. Lower the heat to medium low, stir in the salt, and simmer, stirring occasionally, until the sauce becomes a brownish orange color and coats the back of a spoon, about 10 minutes (you should have 1-1⁄2 to 2 cups). Remove the pan from the heat and stir in the vanilla.

4. Make the fruit topping: Add the butter to a 10-inch, heavy sauté pan and heat over medium until melted. Add the remaining topping ingredients, mix gently with a wooden spoon, and cook until softened, about 5 minutes (you should have about 6 cups of fruit).

To serve, add a slice of bread pudding to each dessert dish. Spoon some of the fruit topping alongside it, and drizzle both with the caramel sauce.

-- From "The Year-Round Slow-Cooker" by Dina Cheney (Taunton Press, $19.95)