Dried Fruit Eggnog Bread Pudding (from Cooking Light)

This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.
2  tablespoons  brandy
1  (7-ounce) package dried fruit bits
2  cups  2% reduced-fat milk
3  tablespoons  butter

1  teaspoon  vanilla
1/2  teaspoon  freshly grated nutmeg
2/3  cup  sugar
3  large eggs
3  large egg yolks
8  ounces  country white bread, crusts removed and cut into 1-inch pieces
Cooking spray
1  tablespoon  powdered sugar

Preheat oven to 375°.
Combine brandy and fruit bits in a small saucepan; bring to a boil. Remove from heat; let stand 1 hour.
Combine milk, butter, vanilla, and nutmeg in a medium saucepan. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Combine 2/3 cup sugar, eggs, and egg yolks in a large bowl. Pour hot milk mixture into egg mixture in a slow, steady stream, stirring constantly with a whisk. Return milk mixture to saucepan over medium-low heat, stirring constantly, until thickened (about 6 minutes).
Combine bread and fruit mixture in a large bowl; pour milk mixture over bread mixture. Transfer bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Place dish in a 13 x 9-inch baking pan; add hot water to larger dish to a depth of 1 inch. Bake at 375° for 45 minutes or until set. Sprinkle with powdered sugar.