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Bread Pudding With Brandy Apricot Sauce


Ingredients
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

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

Instructions
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