Blueberry Bread Pudding With Caramel Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a low fat version that is made with skim milk and Egg Beaters. This is one of the best bread puddings I have ever had. I make this at Easter every year and get rave reviews. Ingredients:
2 cups skim milk |
1 cup egg substitute or 4 eggs |
2/3 cup sugar |
1 teaspoon vanilla |
1/4 teaspoon grd cinnamon |
4 1/2 cups sourdough bread, cubed |
1 cup blueberries (fresh or frozen) |
1/4 cup skim milk |
14 caramels |
Directions:
1. In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
2. Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
3. To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.
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