Bread Pudding and Brandy Apricot Sauce

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

Heat oven to 350 degrees F.

Spread bread cubes in 8 x 8-inch pan coated with non-stick spray.

In medium bowl, beat eggs until frothy; add sugar, vanilla extract, 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 until pudding is browned and puffy.

Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. 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 photograph provided courtesy of the Wheat Foods Council.