1 1/2loavesFrench bread (large loaves not baguettes)
3 1/2cupsmilk
1/2cupgranulated sugar
5eggs
1/4cupbrandy
1/4teaspoonalmond flavoring
1/2teaspoonground nutmeg
3/4cupraisins
3/4cupapricot preserves
Brandy cream sauce (see below)
Instructions
Chop apples into small bite-sized pieces. Soak apples in lemon juice, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Cover and refrigerate overnight 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 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.