Brunch Apricot Casserole
Elevate your next brunch spread with this irresistible Brunch Apricot Casserole—a delightful blend of sweet, tangy, and comforting flavors. Featuring fresh, tender apricots nestled beneath a layer of pillowy, custard-soaked bread cubes, this dish is topped with a rich, buttery crumble for a crisp and golden finish. Infused with warm vanilla and cinnamon, this baked casserole strikes the perfect balance between decadence and simplicity, making it an instant crowd-pleaser. With minimal prep and a stunning presentation, this fruity casserole is ideal for weekend gatherings, holiday brunches, or any special occasion. Serve it warm with a dusting of powdered sugar for a touch of elegance and watch it disappear in minutes!
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Recipe Information
Ingredients
- 8 fresh apricots, halved and pitted
- 4 cups day-old bread, cubed
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups granulated sugar
- 0.25 cups unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 cups all-purpose flour
- 0.25 cups brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or nonstick cooking spray.
Arrange the halved apricots cut-side up in the prepared baking dish. Sprinkle half of the granulated sugar (1/4 cup) evenly over the apricots and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, remaining granulated sugar (1/4 cup), vanilla extract, ground cinnamon, and salt.
Add the cubed bread to the egg mixture and gently toss to ensure the bread soaks up the custard. Let it sit for 5 minutes.
Spoon the soaked bread mixture evenly over the apricots in the baking dish.
In a separate small bowl, make the crumble topping by combining the all-purpose flour, brown sugar, and cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over the bread and apricot mixture.
Drizzle the melted butter (1/4 cup) over the entire casserole.
Bake in the preheated oven for about 35–40 minutes, or until the top is golden and the custard is set.
Remove from the oven and let cool for 5–10 minutes before serving.
Optional: Dust lightly with powdered sugar before serving for an elegant touch.
Nutrition Facts
Calories |
5079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 756.5 g | 275% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 266.9 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1344 mg | 103% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
