Eggnog Bread Pudding

Makes 10 servings


6 - eggs
1½ cups - lite or low fat eggnog
½ cup - low fat or fat free milk
3 tabelspoons - brown sugar
1½ teaspoons - ground nutmeg
1 teaspoon - rum extract (optional)
12 cups (about 22 slices) - cinnamon swirl bread, cubed
¾ cup - golden raisins
Maple syrup


Whisk eggs, eggnog, milk, brown sugar, nutmeg, and extract together in a large bowl. Add the bread cubes and raisins and toss gently to coat. Let stand for 10 minutes to absorb liquid. Coat a 10-inch nonstick Bundt pan with nonstick spray. Add bread cubes and pour any excess eggnog mixture over the bread. Cover the dish with plastic wrap and chill for at least 4 hours or overnight. Preheat oven to 325°F. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.


310 calories; 7 g fat; 1 g saturated fat; 130 mg cholesterol; 12 g protein; 52 g carbohydrates; 3 fiber; 300 mg sodium; 40 mg calcium. Nutrition figures based on using fat free milk.