Black Labrador Restaurant Bread Pudding

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 F.

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.

For Brandy Cream Sauce: Beat cream with brandy and cinnamon until mixture thickens.