Ingredient List:
5 cups dry French bread with crusts cubed
3 large eggs
1/2 cup white sugar
3/4 cup brown sugar
1 tablespoon pure vanilla
1 teaspoon cinnamon
3 tablespoons butter, melted
2 cups 2% milk
1/3 cup raisins
Sauce:
1 cup apricot preserves (12-ounce jar)
1/4 cup water
3 tablespoons brandy or orange juice
Directions:
Preheat oven to 350°F.
Spread bread cubes in 8 x 8-inch pan coated with non-stick 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 until pudding is browned and puffy.
Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.Read more
