Black Labrador Bread Pudding

Source: Black Labrador, Houston, Texas

9 servings

2 apples - preferably the Granny Smith
1 tablespoon fresh lemon juice
1/2 cup plus 1 tablespoon brown sugar
1 teaspoon ground cinnamon, divided
1 1/2 loaves French bread large loaves - not baguettes
3 1/2 cups milk
1/2 cup granulated sugar
5 eggs
1/4 cup brandy
1/4 teaspoon almond flavoring
1/2 teaspoon ground nutmeg
3/4 cup raisins
3/4 cup apricot preserves
Brandy Cream Sauce

Chop apples into small bite-size pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate overnight.

Heat oven to 350 degrees F. Remove crust from 1 loaf French bread and slice lengthwise down the middle, then cut into 8 pieces.

Pour milk into a small pot and add granulated sugar; bring to a boil.

Beat eggs, brandy and almond flavoring together. Whisk in a little of the hot milk, then add remainder, whisking until mixed.

Layer half the bread pieces in a 9-inch square pan; pour half the liquid mixture over it. Mash mixture with your hands, then pat down into a layer.

Mix prepared apples with nutmeg, remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread.

Remove crust from remaining bread; cut bread into 1 1/2 inch rounds. Overlap bread on top of apples and pour the remaining milk mixture on top. Bake 25 minutes. Remove from oven; glaze with apricot preserves.

Cut bread pudding into servings; place each serving in a bowl. Pour Brandy Cream Sauce over each serving; serve hot. Makes 9 servings.

Brandy Cream Sauce:
2 cups whipping cream
2 ounces brandy
1 tablespoon cinnamon

Beat cream with brandy and cinnamon until mixture thickens.