Bread Pudding With Brandy Apricot Sauce Recipe

• 5 c. dry French or possibly white bread with crusts, cubed
• 3 lrg Large eggs
• 1/2 c. sugar
• 3/4 c. brown sugar, firmly packed
• 1 Tbsp. vanilla extract
• 1 tsp cinnamon
• 3 Tbsp. butter, melted
• 2 c. reduced-fat lowfat milk
• 1/3 c. raisins
• 1 c. apricot preserves (2 12-oz jars)
• 1/4 c. water
• 3 Tbsp. brandy or possibly orange juice

1. Preheat oven to 325F.
2. Spread bread cubes in 8 x 8-inch pan coated with nonstick spray.
3. In a medium bowl, beat Large eggs till frothy.
4. Add in sugar, brown sugar, vanilla, cinnamon, butter and lowfat milk.
5. Beat till well-mixed.
6. Stir in raisins.
7. Pour over bread, pressing bread down till coated.
8. Let stand 40 min, occasionally pressing bread down to soak.
9. Bake 50 min at 325F.
10. Bake an additional 10 min at 400F or possibly till pudding is browned and puffy.
11. To prepare Brandy Apricot Sauce: Bring apricot preserves and water to a boil.
12. Cook 1 minute.
13. Add in brandy and mix.
14. Serve hot over bread pudding.

crusts, eggs, sugar, brown sugar, vanilla, cinnamon, butter, milk, raisins, apricot preserves, water, brandy

Taken from cookeatshare.com/recipes/bread-pudding-with-brandy-apricot-sauce-91602 (may not work)