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Bread Pudding & Brandy Apricot Sauce

Bread Pudding & Brandy Apricot Sauce

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Print Recipe Pin Recipe

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