Eggnog and Dried Fruit Bread Pudding

Ingredients

• 2 tablespoons brandy 
• 8 ounces country bread white cut into 1-inch pieces
• 3 tablespoons butter 
• 3 large egg yolks 
• 3 large eggs 
• 7 ounce fruit bits dried
• 2 cups milk 2% reduced-fat
• 0.5 teaspoon nutmeg freshly grated
• 1 tablespoon powdered sugar 
• 0.7 cup sugar 
• 1 teaspoon vanilla 

Equipment

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

Directions

1. Preheat oven to 37
2. Combine brandy and fruit bits in a small saucepan; bring to a boil.
3. Remove from heat; let stand 1 hour.
4. Combine milk, butter, vanilla, and nutmeg in a medium saucepan.
5. Heat to 180 or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
6. Remove from heat.
7. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl.
8. 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).
9. Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture.
10. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray.
11. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch.
12. Bake at 375 for 45 minutes or until set.
13. Sprinkle with powdered sugar.