Pudding:
2/3 C. packed brown sugar
5 large eggs
2-2/3 C. 2% milk
2 t. vanilla extract
1/2 t. ground cinnamon
9 C. (1/2-inch) cubed French bread, crusts removed (about 12 oz)
1/4 C. chopped pitted dates
1/4 C. golden raisins
Sauce:
2 T. brown sugar
2 egg yolks
1/2 C. 2% milk
1 T. Bailey's Irish Cream
To prepare pudding, combine 2/3 C. sugar and eggs in a large bowl, stirring with a whisk. Heat 2-2/3 C. milk, vanilla , and cinnamon in a medium, heavy saucepan over medium heat to 180 F or until tiny bubbles form around the edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat. Combine bread, dates, and raisins in a large bowl. Pour milk mixture over bread mixture; toss well to coat. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray. Cover and refrigerate 4 hours or up to overnight.
Preheat oven to 350 F.
Place baking dish in a 13x9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 F for 20 minutes. Uncover and bake an additional 40 minutes or until a knife inserted in center comes out clean.
To prepare sauce, combine 2 T. sugar and egg yolks in a medium bowl, stirring with a whisk. Heat 1/2 C. milk in a small, heavy saucepan over medium heat to 180 F or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg yolk mixture, stirring constantly with a whisk. Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in liqueur. Place pan in a large ice-filled bowl for 5 minutes or until sauce cools to room temperature; stirring constantly. Serve sauce over warm pudding.
9 servings: 306 calories, 6.8g fat, 10.6g protein, 50.4g carbs, 1.8g fiber, 322mg sodium