Quince-and-Cranberry Bread Pudding

Ingredients

• 0.5 cup apple cider 
• 0.7 cup brown sugar packed
• 1 large eggs 
• 2 large egg whites 
• 1.3 cups milk fat-free
• 6 cups bread french 1-inch-thick cubed ()
• 0.3 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup hazelnuts 
• 1 cup quinces diced cored peeled ( 1 quince)
• 0.3 cup cranberries dried sweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Place hazelnuts on a baking sheet.
3. Bake at 350 for 15 minutes, stirring once. Turn nuts out onto a towel.
4. Roll up towel; rub off skins. Coarsely chop nuts; set aside.
5. Combine milk and next 7 ingredients (milk through egg) in a bowl.
6. Add bread cubes; toss to coat.
7. Let stand 15 minutes.
8. Place a large nonstick skillet coated with cooking spray over medium heat until hot.
9. Add quince; saut 3 minutes.
10. Add apple cider; reduce heat, and simmer 15 minutes or until liquid almost evaporates.
11. Add quince, cranberries, and hazelnuts to bread mixture; toss gently to coat. Spoon into an 8-inch square baking dish coated with cooking spray.
12. Bake at 350 for 35 minutes or until set.
13. Let stand 5 minutes before serving.