FRUITED BREAD PUDDING WITH EGGNOG SAUCE

Fruited Bread Pudding with Eggnog Sauce image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dessert ready in an hour! Serve this fruited bread pudding that's sprinkled with nutmeg and drizzled with eggnog sauce.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 18 g, TransFat 0 g