Fruit and Raisin Bread Pudding Recipe
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Moist, sweet and lightly flavored with cinnamon and nutmeg, this bread pudding is wonderful for breakfast or brunch.
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7 ounces mixed dried fruit
1/2 cup dried cranberries
1 tablespoon vanilla extract
2 tablespoons water or orange juice
3 cups fat free milk
1/2 cup sugar
1 tablespoon orange rind
2 tablespoons butter, melted
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
5 large eggs
16 ounces raisin bread, cubed
:9 X 9 deep baking dish
Preheat oven to 325° F.
Coat baking dish with cooking spray.
Cut dried mixed fruit into small pieces. Combine dried fruit pieces with cranberries, vanilla, and water (or orange juice).
Microwave cranberry mixture for 1 minute. Set aside, allow to cool.
In a large bowl, combine milk and eggs. Whisk together. Add sugar, orange rind, butter, salt, cinnamon, and nutmeg. Whisk until well combined.
Add cranberry mixture and cubed bread. Stir to moisten. Set mixture aside for 15 minutes, allowing moisture to be absorbed.
Pour into prepared pan and bake at 325° F for 55 minutes or until set in the middle.
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