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Bread Pudding & Brandy Apricot Sauce

Bread Pudding & Brandy Apricot Sauce
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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



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

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