Black Labrador Restaurant Bread Pudding Recipe

By Unicorn1259

Ingredients

• 2 apples preferably Granny Smith
• 1 tablespoon fresh Lemon Juice
• 1/2 cup Brown Sugar PLUS
• 1 tablespoon Brown Sugar
• 1 teaspoon ground cinnamon, divided
• 1 1/2 loaves French Bread (large loaves not Bagettes)
• 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***
• 2 cups whipping Cream
• 2 ounces Brandy
• 1 tablespoon Cinnamon

Preparation

Step 1

Chop apples into small bite sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate over night before using.

Preheat oven to 350 degrees. 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 almong 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.

Brandy Cream Sauce

Beat cream with brandy and cinnamon until mixture thickens.