FRUITCAKE BREAD PUDDING

FRUITCAKE BREAD PUDDING
8 generous servings

2 cups milk (full-fat, low-fat or nonfat)
2 to 4 eggs, depending on the size (may substitute twice as many egg whites
as entire eggs)
Few drops vanilla extract or brandy (optional)
2 to 3 cups crumbled or cubed fruitcake (can remove candied fruit as you
crumble, if you prefer)
Butter for the baking dish

In a bowl, beat together the milk, eggs and vanilla or brandy until well
blended. Add the fruitcake and stir to combine. Set aside for 30 minutes or
cover and refrigerate for at least 1 hour and up to 8 hours. Preheat the
oven to 350 degrees. Butter a 2-quart baking dish, such as a casserole or
8-inch square or round pan or pie plate. Pour the mixture into the prepared
baking dish. Place the baking dish inside a larger baking pan, place the
pans on the oven rack and carefully add enough hot water to the larger pan
to reach within a half inch of the top of the baking dish. Bake the pudding
for 25 to 50 minutes, depending on the thickness of the pudding. A cake
tester or toothpick inserted in the center of the pudding should come out
clean. Transfer the dish to a wire rack to cool for a few minutes. Serve
warmwith a drizzle of heavy dream, a dollop of whipped cream or a spoonful of rum or brandy.