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Ingredientes
- 5 c. dry French or possibly white bread with crusts, cubed
- 3 lrg Large eggs
- 1/2 c. sugar
- 3/4 c. brown sugar, firmly packed
- 1 Tbsp. vanilla extract
- 1 tsp cinnamon
- 3 Tbsp. butter, melted
- 2 c. reduced-fat lowfat milk
- 1/3 c. raisins
- 1 c. apricot preserves (2 12-oz jars)
- 1/4 c. water
- 3 Tbsp. brandy or possibly orange juice
Direcciones
- Preheat oven to 325F. Spread bread cubes in 8 x 8-inch pan coated with nonstick spray.
- In a medium bowl, beat Large eggs till frothy. Add in sugar, brown sugar, vanilla, cinnamon, butter and lowfat milk. Beat till well-mixed. Stir in raisins. Pour over bread, pressing bread down till coated.
- Let stand 40 min, occasionally pressing bread down to soak.
- Bake 50 min at 325F. Bake an additional 10 min at 400F or possibly till pudding is browned and puffy.
- To prepare Brandy Apricot Sauce: Bring apricot preserves and water to a boil. Cook 1 minute. Add in brandy and mix. Serve hot over bread pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 12 servings | |
| Calories 235 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.58g | 6% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 71mg | 3% |
| Potassium 154mg | 4% |
| Total Carbs 45.06g | 12% |
| Dietary Fiber 0.4g | 1% |
| Sugars 38.31g | 26% |
| Protein 3.3g | 5% |
