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Chinese 5 Spice

5 Spice Chocolate Apricot Bread Pudding

Yield: 16 servings

Reorder No. Description Amount
Pudding:
405170Pan SprayAs needed
612461Parisian French Bread8 oz.
678040Dried Apricots4 oz.
487961Half & Half1 qt.
265454Large Eggs4 each
107573Dark Corn Syrup1 cup
108626Brown Sugar1/4 cup
269654Baking Cocoa1/3 cup
108308Salt1/4 tsp.
195621Trade East Chinese 5 Spice2 1/2 tsp.
513873Pure Vanilla Extract1 Tbsp.
378920Almonds, toasted2 oz.
283610Semi-Sweet Chocolate Chips6 oz.
Spiced Cream:
867250Heavy Cream2 cups
285218Sour Cream1/4 cup
108626Brown Sugar2 Tbsp.
195621Trade East Chinese 5 Spice1/2 tsp.
513873Pure Vanilla Extract2 tsp.

Preparation Instruction

Wash Hands. Spray deep half pan with cooking spray. Combine bread cubes and apricots in a large bowl. Beat half and half, eggs, corn syrup, cocoa, brown sugar, salt, Trade East Chinese 5 Spice and vanilla extract in a medium size bowl until well mixed. Pour over bread cubes and toss gently. Pour into prepared pan. Top with almonds and chocolate chips. Bake at 350°F for 50-60 minutes or until baked through and knife inserted in center comes out clean. Remove from oven and let cool 10 minutes. Beat whipping cream until soft peaks just begin to form. Add sour cream, brown sugar, Trade East Chinese 5 Spice and vanilla extract and beat until just combined. Serve warm 5 Spice Chocolate Apricot Bread Pudding with a dollop of Spiced Cream.