Light Bread Pudding With Chocolate Sauce

• 1/2 c. unsalted butter, softened
• 10 or more 1-inch thick slices French bread (crust trimmed)
• 4 eggs
• 3/4 c. plus 2 tsp. sugar
• 4 c. low-fat milk
• 2 tsp. vanilla extract
• pinch of freshly grated nutmeg (optional)

1. Generously butter a 6 to 8-cup round souffle dish and set aside.
2. Spread bread slices with remaining butter on top and place slices in dish.
3. In a bowl beat eggs and 3/4 cup sugar.
4. Add milk and mix well.
5. Add vanilla and nutmeg.
6. Pour mixture carefully through a strainer into pan with bread.
7. (Bread will float to the top.)
8. Put dish in a larger pan.
9. Add enough hot water to the larger pan to come halfway up side of baking dish.
10. Place in the center of a preheated 350u0b0 oven.
11. Lower heat to 325u0b0 for 45 minutes or until custard is set.
12. Sprinkle remaining sugar over top of pudding.
13. Broil 2 to 4 inches from preheated broiler until sugar melts and edges of bread turn golden brown.
14. Serve warm or at room temperature with Chocolate Sauce.

unsalted butter, bread, eggs, sugar, lowfat milk, vanilla extract, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301189 (may not work)