Challah Bread Pudding

8 thick slices challah or at least 8 cups torn into one-inch cubes
2-1/2 cups 2% reduced-fat milk
1 cup golden raisins
½ cup fat-free sweetened condensed milk
2 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. freshly grated nutmeg
3 large or extra-large eggs
Cooking spray
4 Tbsp. sugar

Preheat oven to 325 degrees. Put challah into a large bowl. Add next 7 ingredients. Pour into greased 11 x 7 baking dish. Pour challah mixture into baking pan and sprinkle sugar on top. Bake for 1 hour. This dessert is sweet enough that it doesn’t require a sauce, but you can serve it with warmed maple syrup. Or top with canned light fruit pie filling, i.e. cherries, peaches, or apples. It’s a satisfying dish for brunch on a chilly day.