Bread Pudding with Brandy Apricot Sauce

Bread Pudding with Brandy Apricot Sauce


5 cups dry French bread with crusts, cubed
3 large eggs
½ cup sugar
¾ cup brown sugar, firmly packed
1 Tbsp. vanilla extract
1 tsp. cinnamon
3 Tbsp. butter, melted
2 cups milk
1/3 cup raisins 


Spread bread cubes in 8 x 8-inch pan coated with nonstick spray.

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°F.  Bake an additional 10 minutes at 400°F, or until pudding is browned and puffy.

Brandy Apricot Sauce:
1 cup apricot preserves (2  12 oz. jars)
¼ cup water
3 Tbsp. brandy or orange juice
Bring apricot preserves and water to boil.  Cook 1 minute.  Add brandy and mix.  Serve warm over bread pudding. 

Nutritional Information

Calories 270
Protein 5 g
Carbohydrates 50 g
Total Fat 6 g
Fiber 1 g
Sodium 198 mg

Submitted by:
Wheat Foods Council