Slow Cooker Orange Blossom Bread Pudding with Apricot Compote

Name: Slow Cooker Orange Blossom Bread Pudding with Apricot Compote
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 6 cups (300 g) brioche bread, cut into ¾-inch (2 cm) cubes, lightly packed, day-old preferred; 2 cups (480 ml) whole milk, at room temperature; 1 cup (240 ml) heavy cream; 4 whole (200 g) large eggs, at room temperature; ¾ cup (150 g) white sugar; 1½ tablespoon (22 ml) orange blossom water; 1 teaspoon (5 ml) vanilla extract; ¼ teaspoon (1½ g) sea salt; ¼ teaspoon (½ g) ground cardamom (optional); 1¼ cups (200 g) dried apricots, unsweetened, coarsely chopped; ¾ cup (180 ml) water; ¼ cup (50 g) white sugar; 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (14 g) unsalted butter, softened, for greasing; ¼ cup (30 g) shelled pistachios, chopped, lightly chopped (optional)

From the MyKitchenBank Kitchen

A fragrant, custardy bread pudding infused with orange blossom water and topped with a silky warm apricot compote. Cooked gently in a slow cooker to create a tender crumb with a delicate custard throughout. The Middle Eastern flavors of orange blossom and dried apricots make this an elegant yet comforting dessert.

Prep: 15 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 45 min
Makes: One 6-cup slow cooker pudding (6 servings)

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Ingredients

6 servings

For the pudding
6 cups (300 g) brioche bread, cut into ¾-inch (2 cm) cubes, lightly packed, day-old preferred
2 cups (480 ml) whole milk, at room temperature
1 cup (240 ml) heavy cream
4 whole (200 g) large eggs, at room temperature
¾ cup (150 g) white sugar
1½ tablespoon (22 ml) orange blossom water
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1.5 g) sea salt
¼ teaspoon (0.5 g) ground cardamom (optional)
For the compote
1¼ cups (200 g) dried apricots, unsweetened, coarsely chopped
¾ cup (180 ml) water
¼ cup (50 g) white sugar
1 tablespoon (15 ml) fresh lemon juice
For assembly
1 tablespoon (14 g) unsalted butter, softened, for greasing
For serving
¼ cup (30 g) shelled pistachios, chopped, lightly chopped (optional)

Equipment (7)

6-quart (5.7 L) slow cooker
Medium mixing bowl
Large mixing bowl
Whisk
Measuring cups and spoons
Sharp serrated knife
Small saucepan

Steps

Before you start

Have your 6-quart slow cooker cleaned and ready with a fitted parchment paper or foil sling (optional, for easier removal)
Let eggs and milk come to room temperature for a smoother custard
Measure and set out all ingredients before beginning—the bread will absorb liquid quickly
Rehydrate dried apricots by soaking them briefly if they're very hard and dry

1
Make the custard base
- In a large bowl, whisk together the eggs, white sugar, and sea salt until pale and frothy, about 2 minutes.
- Pour in the milk and heavy cream while whisking gently.
- Add the orange blossom water, vanilla extract, and cardamom (if using).
- Whisk until the sugar is fully dissolved and the mixture is smooth.
- Do not overbeat—the custard should be silky, not foamy.
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Ready when: Sugar dissolves completely, no graininess when rubbed between fingers
Tip: Room-temperature eggs blend more smoothly with the custard, preventing lumps.
2
Assemble the pudding in slow cooker
- Butter the inside of a 6-quart slow cooker evenly.
- Add the brioche cubes to the slow cooker.
- Pour the custard mixture over the bread cubes, gently pressing them down with a spoon so they are mostly submerged but not compressed.
- Let the mixture sit for 2 minutes to allow the bread to absorb some liquid.
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Ready when: Bread is mostly covered and sits evenly in slow cooker
Tip: Do not use fresh bread—day-old or slightly stale brioche absorbs custard better without becoming mushy.
3
Cook the pudding low and slow
- Cover the slow cooker and set it to LOW heat.
- Cook for 2 hours and 45 minutes to 3 hours.
- The pudding is ready when the edges are set and beginning to pull away slightly from the sides, but the center still jiggles slightly when gently shaken—about 1 to 2 inches in the middle should have a slight wobble.
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Ready when: Edges set and pulling from sides; center jiggles slightly but is not liquid
Tip: Resist opening the lid before 2 hours 30 minutes—heat loss extends cooking time and can make the custard rubbery.
4
Make the apricot compote
- While the pudding cooks, combine the chopped dried apricots, water, sugar, and lemon juice in a small saucepan over medium-high heat.
- Stir gently and bring to a simmer.
- Reduce heat to medium and simmer, stirring occasionally, for 12 to 15 minutes, until the apricots are very soft and the liquid has thickened into a syrupy compote.
- If the compote seems too thick, add 1 to 2 tablespoons of hot water.
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Ready when: Apricots are soft and mostly dissolved; syrup coats a spoon
Tip: Make the compote toward the end of the pudding cooking time so it stays warm and fresh for serving.
5
Rest and serve
- Turn off the slow cooker and let the pudding sit with the lid on for 15 minutes.
- This resting time allows the pudding to firm up slightly while staying warm and creamy.
- Transfer warm portions to serving bowls using a spoon or slotted spoon.
- Top each serving with a generous spoonful of warm apricot compote and, if desired, a sprinkle of chopped pistachios.
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Ready when: Pudding is warm and creamy with a slight tremor when shaken
Tip: Serve immediately while warm—the custard will continue to firm as it cools, eventually becoming dense if chilled and reheated.

Good to know

Tips

The pudding will continue to set as it cools, so it should jiggle slightly in the center when done—overcooked pudding becomes curdled and rubbery.
If you don't have a slow cooker, bake the assembled pudding in a 9×13-inch (23×33 cm) baking dish in a 325°F (163°C) oven for 35–40 minutes, setting it in a water bath with hot water coming halfway up the sides. Check doneness the same way—slight jiggle in the center.
Orange blossom water is potent; start with less and taste before adding more. Buy it from specialty food shops, Middle Eastern markets, or online retailers.
Serve the pudding with Greek yogurt, whipped cream, or vanilla ice cream for extra richness.

Make ahead

Prepare the custard mixture up to 4 hours ahead and refrigerate, covered, until ready to assemble. Pour into the greased slow cooker and begin cooking; add 15–20 minutes to the total cooking time since the custard will be cold. The apricot compote can be made up to 2 days ahead, stored in an airtight container in the refrigerator, and gently reheated before serving.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The pudding will continue to set as it cools. Reheat gently in a low oven (275°F / 135°C) for 10–15 minutes, covered with foil, until warm through but not hot. Do not microwave, as this can make the custard tough. The compote can be stored separately for up to 5 days refrigerated.

Substitutions

brioche bread, cut into ¾-inch (2 cm) cubes → challah bread or soft French bread (brioche blanc). Use any rich, tender white bread cut into similar-sized cubes. Avoid dense or heavily textured breads.
orange blossom water → rose water (use ¾ tablespoon / 11 ml) or 1 teaspoon of finely grated orange zest plus 1 tablespoon of fresh orange juice. Rose water provides a floral note; citrus zest is less fragrant but adds brightness. Do not exceed ¾ tablespoon of rose water—it is potent.
dried apricots, unsweetened → dried figs, prunes, or a mixture of both; chop coarsely. Stone fruits work well. Reduce water to ½ cup if using prunes, as they release more liquid. Adjust sugar in compote to taste.
ground cardamom → ground cinnamon or a pinch of ground ginger. Cinnamon is warming; ginger adds subtle heat. Both pair beautifully with apricots, though less traditionally Middle Eastern.