everyday bread pudding

This is based on the low-fat bread pudding recipe in my new edition of the Better Homes & Gardens Cookbook. It's good made with a dense Italian or French style bread--the Cuban bread we get around here is perfect. If your bread isn't stale, you can dry the cubes out in a warm oven for 10-15 minutes.

6 beaten eggs
3 c milk
1/2 c sugar
2 T vanilla
2-3 t finely grated orange peel
1/2 t ground cardamom
1/2 t ground cinnamon
6-8 c dry bread cubes (around 3/4" square)

Preheat oven to 350 degrees. Beat together eggs, milk, sugar, vanilla, orange peel, cardamom, and cinnamon. Put bread cubes in an ungreased baking dish. Pour egg mixture over bread mixture. You want the liquid mixture to come at least halfway up the bread but not to cover the top of the cubes. If you need to mix a little more liquid, use 2 eggs to a cup of milk, adding flavoring at your discretion.

Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Whiskey Sauce or whipped cream or both (this will alter the low-fat attribute somewhat).

If you want, you can put a streusel-style topping on it before cooking: combine 1/3 c all-purpose flour, 1/3 c packed brown sugar, and 3 T softened butter until mixture resembles coarse crumbs; sprinkle over pudding before baking.