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Blueberry Bread Pudding with Caramel Sauce


Serving Size : 6

2 cups milk, 2% lowfat
8 ounces egg beaters. 99% egg substitute
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
8 slices day old white bread, cubed
1 cup blueberries
1/4 cup milk, 2% lowfat
14 caramel candy

Preheat oven to 350 degrees and lightly grease an 8" X 2" baking pan. In a large bowl combine milk, egg beaters, sugar, vanilla and cinnamon. Set aside.

Place bread cubes in the bottom of prepared pan and sprinkle on the blueberries. Pour egg mixture evenly over bread. Place pan in a larger pan filled with 1 " of boiling water. Place in the oven and bake until set, about 1 hour.

Meanwhile, in a small saucepan, over medium heat, combine the 1.4 cup milk and the caramels. Stir frequently until caramels melt. Serve sauce poured over individual servings of bread pudding.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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