Name: Bread Pudding & Brandy Apricot Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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

Bread Pudding & Brandy Apricot Sauce

Prep Time 10

Cook Time 50

Total Time 1

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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

Instructions

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