Bread Pudding and Brandy Apricot Sauce

Bread Pudding Apricot Brandy Sauce



  • 5 cups dry French bread with crusts, cubed
  • 3 large eggs
  • 1/2 cup granulated 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


  • 1 cup apricot preserves (12-ounce jar)
  • 1/4 cup water
  • 3 tablespoons brandy or orange juice


  1. Heat oven to 350 degrees F.
  2. Spread bread cubes in an 8 x 8-inch pan coated with non-stick spray.
  3. In medium bowl, beat eggs until frothy; add sugar, vanilla extract, cinnamon, butter and milk. Beat until well mixed.
  4. Stir in raisins. Pour over bread, pressing bread down until coated; let stand for 40 minutes, occasionally pressing bread down to soak.
  5. Bake for 50 minutes until pudding is browned and puffy.
  6. Bring apricot preserves and water to a boil. Cook for 1 minute. Add brandy and mix.
  7. Serve warm over bread pudding.

Calories/Serving: 365

Nutrition: Each serving provides approximately: 365 calories, 7 g protein, 67 g carbohydrates, 1 g fiber, 6 g fat (3 g saturated), 55 mg cholesterol, 49 mcg folate, 3 mg iron, 407 mg sodium

Recipe and photo used with permission from: Wheat Foods Council

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