Eggnog and Dried Fruit Bread Pudding

Eggnog and Dried Fruit Bread Pudding Recipe
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)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 26 %
Fat 8 g
Satfat 3.7 g
Monofat 2.5 g
Polyfat 1 g
Protein 7.5 g
Carbohydrate 41.6 g
Fiber 1 g
Cholesterol 138 mg
Iron 1.4 mg
Sodium 195 mg
Calcium 106 mg

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.