Fruited Bread Pudding with Eggnog Sauce

Fruited Bread Pudding with Eggnog Sauce

 

Bread Pudding 

4 glasses 1-inch 3d squares French bread 

1/2 glass diced dried products of the soil mixture 

2 containers without fat (skim) milk 

1/2 mug without fat without cholesterol egg item or 2 eggs 

1/3 mug sugar 

1/2 teaspoon vanilla 

Ground nutmeg, if fancied 

Eggnog Sauce 

1/3 mug without fat (skim) milk 

1 compartment (3 to 4 ounces) refrigerated vanilla without fat pudding 

1/2 teaspoon rum concentrate 

Bearings

1 heat stove to 350º. Shower pie plate, 9x1 1/4 inches, with cooking splash. Spot bread shapes in pie plate; sprinkle with tree grown foods mixture. 

2 beat milk, egg item, sugar and vanilla in little bowl with wire speed until smooth. Spill milk mixture over bread. Press bread blocks into milk mixture. Sprinkle with nutmeg. 

3 bake revealed 40 to 45 minutes or until brilliant tan and set. 

4 meanwhile, in little bowl, blend all sauce fixings until smooth. 

5 cut bread pudding into wedges, or spoon into serving dishes. Shower each one presenting with inadequate tablespoon sauce. Sprinkle with extra nutmeg if sought. Store pudding and sauce secured in cooler.