Caramel Apple Bread Pudding Thursday, November 17, 2011


1 cup unsweetened applesauce
1 cup low fat or fat free milk
1/2 cup packed brown sugar
1/2 cup egg substitute
1 tsp vanilla extract
1/2 tsp ground cinnamon
5 cups cubed day-old bread
1 small apple, peeled, cored and chopped
1/2 cup fat-free whipped topping
1/2 cup fat-free caramel ice cream topping


In a large bowl, combine the applesauce, milk, brown sugar, egg
substitute, vanilla and cinnamon. Fold in bread cubes and apple; let
stand for 15 minutes or until bread is softened. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325 deg for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.


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