Fruited Bread Pudding with Eggnog Sauce

 

4

cups 1-inch cubes French bread

1/2

cup diced dried fruit and raisin mixture

2

cups fat-free (skim) milk

1/2

cup fat-free cholesterol-free egg product or 2 eggs

1/3

cup sugar

1/2

teaspoon vanilla

Ground nutmeg, if desired

1/3

cup fat-free (skim) milk

1

container (3 to 4 ounces) refrigerated vanilla fat-free pudding

1/2

teaspoon rum extract

• 1 Heat oven to 350º. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
• 2 Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
• 3 Bake uncovered 40 to 45 minutes or until golden brown and set.
• 4 Meanwhile, in small bowl, mix all sauce ingredients until smooth.
• 5 Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.