Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar 8- or 9-inch) baking dish with 1 tablespoon of the melted butter. Spread the cubed bread in an even layer in the prepared dish. Scatter the chopped dried apricots evenly across the bread cubes. Sprinkle the 3 tablespoons shredded coconut and 3 tablespoons toasted sliced almonds over the top so they are distributed through the bread.

If the bread is very fresh and soft, toast the cubes on a baking sheet for 8–10 minutes in the preheated oven until lightly dried and just golden; allow to cool slightly before proceeding. Using day-old or slightly dried bread helps the custard absorb properly.

Custard

Make the Custard

In a medium bowl or large measuring cup, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, salt, and orange zest (if using) until completely combined and the sugar is mostly dissolved. Taste and adjust sweetness only if necessary.

Pour the custard mixture evenly over the bread, pressing down gently with a spatula or the back of a spoon so the custard soaks into the bread cubes. Let stand at room temperature for 15–20 minutes to allow absorption. If short on time, bake immediately; otherwise the resting step improves texture and ensures even custard penetration.

Finish & Bake

Final Prep

When the bread has soaked, dot the top with the remaining 1 tablespoon of melted butter (in small spoonfuls) and lightly press the shredded coconut and toasted almonds into the surface so they adhere. If you like a caramelized finish, sprinkle 2 tablespoons brown sugar evenly over the top.

Bake

Place the baking dish on a middle rack and bake in the 350°F (175°C) oven for 35–45 minutes, or until the custard is set at the edges and slightly jiggly in the center (it will continue to set as it cools). Rotate the dish once halfway through baking for even browning. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from the oven and let the pudding rest for 10–15 minutes. This resting period helps the custard finish setting and makes it easier to portion.

Serve

Serve warm, topped with extra toasted sliced almonds and a sprinkle of shredded coconut. Offer maple syrup or a splash of warmed heavy cream at the table for those who want extra sauce. Leftovers can be refrigerated for up to 3 days and reheated gently in a low oven or microwave.