Eggnog and Dried Fruit Bread Pudding

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

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.