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Bread Pudding with Brandy Apricot Sauce
Here's a different - and festive - dessert for your holiday gatherings.
Bread Pudding
Ingredients:
- 5 cups 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 cups reduced-fat milk
- 1/3 cup raisins
Directions:
- Preheat oven to 325°F.
- 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 325°F. Bake an additional 10 minutes at 400°F or until pudding is browned and puffy.
Brandy Apricot Sauce:
Ingredients:
- 1 cup apricot preserves (2 12-ounce jars)
- 1/4 cup water
- 3 Tbsp brandy or orange juice
Directions:
- Bring apricot preserves and water to a boil. Cook 1 minute.
Add brandy and mix. Serve warm over bread pudding.
Yield: 12 servings
Nutrition at a glance
Each Serving
Provides: |
amount per serving |
| Calories |
270 |
| Total Fat |
5 g |
| Fiber |
1 g |
| Protein |
5 g |
| Sodium |
200 mg |
| Carbohydrates |
50 g |
Source: Wheat Foods Council
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