Festive Fruit Cocktail Bread Pudding


Serves 6

Cook time: 55-60 min.

20 oz challah bread (ripped; about 8 cups)
3 c low-fat milk
1 can (12 oz.) fat-free evaporated milk
2 large eggs (lightly beaten)
1 c sugar
1 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1 tsp vanilla extract
cinnamon sugar:
2 tbsp sugar
1⁄3 tsp ground cinnamon

Coat 13x9x2-inch baking dish with cooking spray. Press ripped bread into pan.

In large bowl, mix milk, evaporated milk, eggs, Libby’s® Fruit Cocktail, sugar, cinnamon, nutmeg, salt and vanilla. Pour over bread and press down so all pieces soak up liquid. Let sit 15 minutes.

Mix together 2 tablespoon sugar and ½ teaspoon cinnamon. Set aside.

Preheat oven to 350 degrees. Bake for 30 minutes. Sprinkle with cinnamon sugar and bake an additional 25-30 minutes or until center is set. Cut and serve with whipped cream or vanilla ice cream.

Serving suggestions: Depending on your family or guests’ preferences, you can substitute in your favorite canned fruit like apricots, peaches or pears.