 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 15 |
|
With the same warm and cozy flavors as the original, Makeover Bread Pudding is truly a treat. âApril Taylor, Fort Riley, Kansas Ingredients:
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 teaspoons vanilla extract |
1-1/2 teaspoons ground cinnamon |
caramel sauce: |
1 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup fat-free milk |
2 egg yolks, lightly beaten |
2 tablespoons butter |
Directions:
1. Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, milk, cream, sugar, butter, vanilla 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. Yield: 15 servings.
|
|