Old-Fashioned Vanilla Bread Pudding With Winter Fruit

1. 1

   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 180u00b0 or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean.

2. 2

   Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).

3. 3

   Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350u00b0 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, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread.

4. 4

   Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten.

5. 5

   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 350u00b0 for 30 minutes. Uncover and bake an additional 20 minutes or until set. Serve warm.

* Per serving · 4 servings · Values may vary.