Brown Sugar Bread Pudding With Crème Anglaise

• 1 cup dried mixed fruit, chopped
• 1 cup pineapple juice
• 1/4 cup packed brown sugar
• 4 large egg whites
• 1 large egg
• 1 1/4 cups 2% reduced-fat milk
• 3/4 cup evaporated fat-free milk
• 1/3 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• Cooking spray
• 4 teaspoons brown sugar
• 1 1/2 teaspoons butter, cut into small pieces

1. Preheat oven to 350u0b0.
2. Combine the first 3 ingredients in a small saucepan. Bring to a boil, and cook until reduced to 1 cup (about 8 minutes). Remove from heat.
3. Combine egg whites and egg in a medium bowl, beating with a whisk until blended. Stir in milks, 1/3 cup brown sugar, vanilla, cinnamon, and nutmeg. Arrange half of bread slices, slightly overlapping, in the bottom of an 8-inch baking pan coated with cooking spray. Spoon fruit mixture evenly over bread. Arrange remaining bread over the fruit mixture. Pour egg mixture over bread. Sprinkle top with 4 teaspoons brown sugar and butter. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350u0b0 for 45 minutes or until a knife inserted in center comes out clean. Remove 8-inch pan from water. Serve warm with Creme Anglaise.

mixed fruit, pineapple juice, brown sugar, egg whites, egg, milk, milk, brown sugar, vanilla, ground cinnamon, ground nutmeg, bread, cooking spray, brown sugar, butter

Taken from www.myrecipes.com/recipe/brown-sugar-bread-pudding-with-crme-anglaise (may not work)