Bread & Butter Pudding

Ingredient

• 10 - 12 - 1/2 inch slices French bread 
• 3 tablespoons butter 
• 4 eggs 
• 4 egg yolks 
• 1 cup sugar 
• 1/4 teaspoon salt 
• 4 cups milk 
• 1 cup heavy cream 
• 2 teaspoons vanilla extract 

Preheat oven to 375°F. Trim the crust from the bread, and butter each slice on one side. 
Beat the eggs, sugar and salt until well blended. 
In a saucepan stir in the milk and cream and bring just to a boil. Stir this mixture very gradually into the egg mixture. Add the vanilla extract. Arrange the bread slices, buttered side up, in a 2 quart baking dish and strain the custard mixture over them. Set the dish in a roasting pan. Fill the roasting pan with hot water to a depth of 1 inch. 
Bake for 45 minutes, or until a knife inserted in the center of the pudding comes out clean. If the top has not browned, slide the pudding under a hot broiler for a few seconds. Serve warm with 

Apricot Sauce 
 

• 2 cups apricot jam 
• 1 cup water 
• 2 tablespoons sugar 
• 3 tablespoons brandy