• Email
  • Pin It

Bread Pudding & Brandy Apricot Sauce


Contributed by:

Bread Pudding & Brandy Apricot Sauce


0 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Bread Pudding & Brandy Apricot Sauce


  • Prep Time : 10 min
  • Cook Time : 50 min
  • Ready Time : 1 hour



  • 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



1 Preheat oven to 350°F.
2 Spread bread cubes in 8 x 8-inch pan coated with non-stick spray.
3 In medium bowl, beat eggs until frothy; add sugar, vanilla, cinnamon, butter and milk. Beat until well mixed.
4 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.
5 Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.

Source: Wheat Foods Council

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , , , ,