Ingredients
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
Preparation
Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
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.
Bake uncovered 40 to 45 minutes or until golden brown and set.
Meanwhile, in small bowl, mix all sauce ingredients until smooth.
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.
