Bread Pudding & Brandy Apricot Sauce

Name: Bread Pudding & Brandy Apricot Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: Servings
Ingredients: 5 cups dry French bread with crusts, cubed; 3 large eggs, 1/2 cup white sugar; 3/4 cup brown sugar; 1 tablespoon pure vanilla; 1 teaspoon cinnamon; 3 tablespoons butter, melted; 2 cups 2% milk, 1/3 cup raisins; Sauce:1 cup apricot preserves (12-ounce jar); 1/4 cup water,; 3 tablespoons brandy or orange juice

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 3, 2010

60minDuration
50minCook Time
10minPrep Time
ServingsServings

Ingredients

5 cups dry French bread with crusts, cubed
3 large eggs, 1/2 cup white sugar
3/4 cup brown sugar
1 tablespoon pure vanilla
1 teaspoon cinnamon
3 tablespoons butter, melted
2 cups 2% milk, 1/3 cup raisins
Sauce:1 cup apricot preserves (12-ounce jar)
1/4 cup water,
3 tablespoons brandy or orange juice

Preparation

1 Preheat oven to 350°F.
2 Spread bread cubes in 8 x 8-inch pan coated with non-stick spray.
3 In medium bowl, beat eggs until frothy; add sugar, vanilla, cinnamon, butter and milk. Beat until well mixed.
4 Stir in raisins. Pour over bread, pressing bread down until coated; let stand 40 minutes, occasionally pressing bread down to soak. Bake 50 minutes until pudding is browned and puffy.
5 Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.

Source: Wheat Foods Council