Brown Sugar Bread Pudding with Crème Anglaise

Ingredients

• 1 ounce bread french cut ()
• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 4 teaspoons brown sugar 
• 1.5 teaspoons butter cut into small pieces
• 1.8 cups creme de cassis chilled
• 1 cup fruit mixed dried chopped
• 1 large eggs 
• 4 large egg whites 
• 0.8 cup evaporated milk fat-free
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon nutmeg 
• 1.3 cups milk 2% reduced-fat
• 1 cup pineapple juice 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes).
3. Remove from heat.
4. Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture.
5. Pour egg mixture over bread.
6. Sprinkle top with 4 teaspoons brown sugar and butter.
7. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch.
8. Bake at 350 for 45 minutes or until a knife inserted in center comes out clean.
9. Remove 8-inch pan from water.
10. Serve warm with Crme Anglaise.