Old Fashioned Vanilla Bread Pudding With Winter Fruit
|Vanilla bean||6 Inch, split lengthwise|
|2% low fat milk||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Chopped mixed dried fruits||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Margarine||1 Tablespoon, melted|
|Italian bread slice||10 (1/2 Inch Thick, About 6 1/2 Ounce)|
|Vegetable cooking spray||1|
|Evaporated skimmed milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄8 Teaspoon|
Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan.
Pour 2% low-fat milk into pan, and cook over medium-low heat to 180° or until tiny bubbles form around edge of pan (do not boil).
Remove from heat; let cool.
Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).
Preheat oven to 350°.
Brush margarine over bread slices; place bread on a baking sheet.
Bake for 10 minutes or until lightly toasted.
Arrange half of bread in-an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish.
Spoon softened fruit and soaking liquid over bread; top with remaining bread.
Combine the vanilla-milk mixture, evaporated milk, and remaining 5 ingredients in a medium bowl; stir well with a wire whisk.
Pour over bread, pressing gently with a spoon to moisten.
Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 350° for 30 minutes.
Uncover and bake an additional 20 minutes or until set.