bread pudding with brandy
 
apricot sauce 
 
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
 
preheat oven to 325 degrees. spread bread cubes in 8x 8 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 325 degree. bake an additional 10 minutes at 400 degrees or 
until pudding is browned and puffy. 
 
 
brandy apricot sauce 
 
1 cup  apricot preserves (2 12-ounce jars)
1/4 cup  water
3 Tbsp  brandy or orange juice
 
bring apricot preserves and water to a boil. cook 1 minute. add 
brandy and mix. serve warm over bread pudding. yield: 12 servings 
 
 
 
(ID: 74731) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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