Blueberry bread pudding with caramel sauce
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Skim milk |
| 8 | ounces | Egg Beaters® 99% egg substitute |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Ground cinnamon |
| 8 | slices | White bread slices |
| 1 | cup | Blueberries; fresh or frozen |
| ¼ | cup | Skim milk |
| 14 | Caramel candy | |
Directions
In a large bowl, blend together milk, Egg Beaters, sugar, vanilla and cinnamon; set aside.
Place bread cubes in bottom of lightly greased 8 x 8 x 2" baking dish; sprinkle with blueberries. Pour egg mixture evenly over bread mixture.
Set dish in pan filled with 1" of hot water. Bake at 350 F for hour or until set.
Meanwhile, make caramel sauce by heating remaining skim milk and caramels until caramels are melted, stirring frequently.
Recipe by: EggBeaters Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997