Breakfast Bread Pudding

8 oz. stale grainy wheat bread 2 eggs 3/4 c. sugar 3 cups milk (not non-fat) 1 cup heavy whipping cream, half and half, or light cream 1/2 cup (1 stick) unsalted butter, melted 1 Tbsp. pure vanilla extract 3/4 cup dried fruit (i.e. raisins or apricots) 1 tsp freshly grated nutmeg Powdered sugar for dusting

Directions:

Cut bread into 1 inch thick cubes, place in buttered 4 qt. baking dish. In another bowl, combine the eggs, sugar, milk, cream, melted butter, vanilla, fruit, and nutmeg and whisk to blend well. Pour over bread cubes.Cover and refrigerate overnight. Bake uncovered at 350F until custard is set and top is lightly browned, about 45 minutes. Serve dusted with powdered sugar and warmed maple syrup on the side.