Old-Fashioned Vanilla Bread Pudding with Winter Fruit

Ingredients

• 1 (6-inch) piece vanilla bean, split lengthwise
• 1 1/2 cups 2% low-fat milk
• 1/2 cup boiling water
• 1/2 cup chopped dried mixed fruit
• 1/4 cup raisins
• 1 tablespoon margarine, melted
• 10 (1/2-inch-thick) slices Italian bread (about 6 1/2 ounces)
• Vegetable cooking spray
• 1 cup evaporated skimmed milk
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 eggs
• 2 egg whites

Preparation

1. Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 2% low-fat milk into pan, and cook over medium-low heat to 180° or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean.
2. Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).
3. Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350° for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread.
4. Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten.
5. Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until set. Serve warm.