North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications








Printer Friendly
Previous | Next 5 of 8

Print | 3X5 | 4X6 | Full Page |

Bread Pudding With Brandy Apricot Sauce

5 cups dry French bread with crusts, cubed
3 large eggs
1/2 cup white sugar
3/4 cup brown sugar, packed
1 tablespoon pure vanilla
1 teaspoon cinnamon
3 tablespoons butter, melted
2 cups 2% milk
1/3 cup raisins

1 cup apricot preserves (12-ounce jar)
1/4 cup water
3 tablespoons brandy or orange juice

In medium bowl, beat eggs until frothy, add 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 325 degrees F; bake 10 minutes at 400 or until pudding is browned and puffy. Serves 12.

Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.

Nutritional Information