Instructions: Preheat oven to 325F. Spread bread cubes in 8 x 8-inch pan coated with nonstick spray.

In a medium bowl, beat eggs until frothy. Add sugar, brown sugar, vanilla, 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 at 325F. Bake an additional 10 minutes at 400F or until pudding is browned and puffy.

To prepare Brandy Apricot Sauce: Bring apricot preserves and water to a boil. Cook 1 minute. Add brandy and mix. Serve warm over bread pudding.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.