Eggnog and Dried Fruit Bread Pudding

This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.

Yield: 10 servings (serving size: 1 square)

Ingredients

• 2  tablespoons  brandy
• 1  (7-ounce) package dried fruit bits
• 2  cups  2% reduced-fat milk
• 3  tablespoons  butter
• 1  teaspoon  vanilla
• 1/2  teaspoon  freshly grated nutmeg
• 2/3  cup  sugar
• 3  large eggs
• 3  large egg yolks
• 8  ounces  country white bread, crusts removed and cut into 1-inch pieces
• Cooking spray
• 1  tablespoon  powdered sugar

Preparation

Preheat oven to 375°.

Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.

Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).

Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.

Nutritional Information

Calories:

272 (26% from fat)

Fat:

8g (sat 3.7g,mono 2.5g,poly 1g)

Protein:

7.5g

Carbohydrate:

41.6g

Fiber:

1g

Cholesterol:

138mg

Iron:

1.4mg

Sodium:

195mg

Calcium:

106mg