Bread Pudding With Brandy Apricot Sauce
 
yield: 12 servings 
source: wheat foods council 
 
 
5 cup  dry french or white bread with crusts, cubed
3 large  eggs
1/2 cup  sugar
3/4 cup  brown sugar, firmly packed
1 Tbsp  vanilla extract
1 tsp  cinnamon
3 Tbsp  butter, melted
2 cup  reduced-fat milk
1/3 cup  raisins
 
brandy apricot sauce ingredients: 
 
1 cup  apricot preserves (2 12-ounce jars)
1/4 cup  water
3 Tbsp  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. 
 
  nutritional information per serving:
270   calories 50 g carbohydrates; 5 g fat;
5 protein; 1 g fiber; 200 mg sodium
 
-- 
(ID: 12712) Mirror: rec.food.recipes: Tue, May 13, 2003


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