Bread Pudding with Apricot Sauce


5 cups dry French or white bread with crusts, cubed
3 large eggs
1/2 cup sugar
3/4 cup brown sugar, firmly packed
1 tablespoon vanilla extract
1 teaspoon cinnamon
3 tablespoon butter, melted
2 cups reduced-fat milk
1/3 cup raisins

Brandy Apricot Sauce Ingredients:
1 cup apricot preserves (2 12-ounce jars)
1/4 cup water
3 tablespoon brandy or orange juice


Preheat oven to 325F. Spread bread cubes in 8 x 8-inch pan coated with nonstick spray. In a medium bowl, beat eggs until frothy. Add sugar, brown sugar, vanilla, cinnamon, butter and milk. Beat until well-mixed. Stir in raisins. Pour over bread, pressing bread down until coated. Let stand 40 minutes, occasionally pressing bread down to soak. Bake 50 minutes at 325F. Bake an additional 10 minutes at 400F or until pudding is browned and puffy. To prepare Brandy Apricot Sauce: Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.

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