Apricot Ginger Bread Pudding with Sweet Rose Whipped Cream

Recipe and photo contributed by Ramin Ganeshram Yield:  10 servings
Prep Time:  15 minutes Cook Time:  50 minutes

Apricot Ginger Bread Pudding with Sweet Rose Whipped Cream

This bread pudding is a nod to my mother’s Persian heritage and makes use of cardamom and apricot in the pudding and rosewater syrup to flavor the whipped cream. If you are new to rosewater syrup, use it with a light hand as the flavor and aroma can be overwhelming.


Bread Pudding:

4 cups (1-inch) bread cubes from stale white bread or brioche bread

2 cups whole milk, divided

2 teaspoons unsalted butter

1 cup dried apricots, minced

¼ cup candied ginger, minced

⅛ teaspoon kosher salt

1 cardamom pod, slightly crushed or ⅛ teaspoon cardamom powder

½ teaspoon cinnamon

⅛ teaspoon nutmeg, preferably freshly grated

¾ cup (149 grams) white sugar

1 teaspoon vanilla extract

2 large eggs

Whipped Cream:

1 cup heavy cream

¼ cup (28 grams) confectioner’s sugar

¼ teaspoon rose syrup or rosewater

1 drop vanilla extract


  • To make the bread pudding:
    1. Place bread cubes in a large bowl. Pour 1 cup milk over the bread and mix to coat. Set aside.
    2. Heat a large sauté pan over medium heat and add the butter. When the butter has melted, add the apricot and ginger. Cook, stirring constantly,  just until the apricot begins to brown, 3 to 4 minutes. Stir in the salt and remove from heat.
    3. Heat 1 cup milk, the cardamom, cinnamon and nutmeg in a medium saucepan over medium-low heat. When the milk begins to steam, whisk in the sugar. Continue to heat until the sugar dissolves, about 2 minutes.
    4. Stir in the apricot and ginger. Add the vanilla. Remove from heat and thoroughly cool.
    5. Once cool, whisk in the eggs until combined. Add the softened bread cubes, and toss to thoroughly combine. Set aside for 20 minutes to allow the bread to absorb more liquid.
    6. Preheat the oven to 350°F. Butter or spray a large loaf or terrine pan with cooking spray. Pour the bread mixture into the pan, pushing down gently with a rubber spatula to tightly pack. (Some of the milk may rise to the top of the pan).
    7. Place the pan in a larger baking dish and place in the oven. Pour hot water into the baking dish until it rises about half-way up the side of the loaf pan.
    8. Bake until the pudding does not jiggle when shaken and the top crust is golden brown, about 35 minutes.
    9. To serve: Cool the pudding to slightly warm. Place a large platter over it. Upturn the baking dish onto the platter. Slice into 1-inch thick slices and serve as a dessert with sightly sweetened whipped cream. Refrigerate any unused portion of pudding.
  • To make the whipped cream: 
    1. Place all ingredients in the bowl of a stand mixer with the whisk attachment. Mix on medium until the whipped cream holds stiff peaks. Alternatively you may whip the cream by hand with a balloon whisk or using a handheld stand mixer. Serve with Apricot Ginger Bread Pudding.

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