Wednesday, October 6, 2010

Makeover Bread Pudding.... submitted by Vicki Birch

8 cups cubed day old bread
4 eggs
1 cup egg substitute
2 1/4 cups fat-free milk
1 3/4 cups half-and-half cream
1/2 cup sugar
1/3 cup butter, melted
3 tsp vanilla extract
1 1/2 tsp ground cinnamon

Carmel Sauce:
1 cup packed brown sugar
3 Tbsp all-purpose flour
1 cup fat-free milk
2 egg yolks, lightly beaten
2 Tbsp butter

1. Place bread cubes in 13X9 baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, milk, cream, sugar, butter, and cinnamon. Pour evenly over bread.
2. Bake, uncovered, at 350 for 40-45 minutes or until a knife inserted near the center comes out clean.
3. Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes.
4. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with pudding. Refrigerate leftovers.

Nutrition Facts: 1 piece with about 2 Tbsp. sauce equals 278 calories

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