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Prep 15min
Total60min
Servings8
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Ingredients
Bread Pudding
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
Eggnog Sauce
1/3
cup fat-free (skim) milk
1
container (3 to 4 ounces) refrigerated vanilla fat-free pudding
1/2
teaspoon rum extract
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Steps
1
Heat oven to 350°. 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.
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Because dried fruits have had most of their water removed, they are concentrated sources of nutrients. Raisins, for instance, are especially rich in iron and fiber. Add raisins to cereal, yogurt and low-fat granola for an on-the-run, high-energy snack, or stir them into low-fat muffins, breads and desserts.
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