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Ingredients
- 4 c. day-old bread in 1" pcs - (to 5)
- 2/3 c. dry currants
- Â Â (or possibly minced dry fruit of your choice, raisins, apricots, dates, etc)
- 5 x Large eggs
- 1/2 c. sugar
- 3Â 1/2 c. lowfat milk
- 1/4 tsp nutmeg
- 1/4 tsp vanilla
- 2 Tbsp. butter
Directions
- Preheat the oven to 325 degrees and butter a 2-qt baking dish. Place the bread pcs in a large shallow bowl and pour the lowfat milk over them, making sure which all the bread is moistened. Allow this to sit for up to 1 hour (the longer you soak the bread, the more moist the pudding will be).
- Meanwhile, in another bowl, beat the Large eggs well then add in the sugar and beat again till well mixed. Add in nutmeg and vanilla and mix again. Pour this mix over the bread and lowfat milk mix, then add in the minced dry fruit and toss well.
- Pour the pudding into the baking dish, dot with butter and bake for 45 to 60 min, or possibly till it is set in the middle and browned on top.
- Serve with a dollop of whipped cream or possibly pour half-and-half over each portion.
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