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Eggnog and Dried Fruit Bread Pudding

Yield 10 servings (serving size: 1 square)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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).

  4. 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.