Blueberry Bread Pudding with Carmel Sauce
If there is such a thing as a healthy dessert, this is it! You can even substitute a heartier bread than what is recommended in the recipe, not use as much sugar, and do without the carmel sauce, and it's even better for you. My wife and I made it for some friends and the kids loved it just as much as the adults. I could see this being used for a dessert or a morning brunch item. Enjoy!
| 8 |
Slices |
Fat-Free Bread (or low calorie) cubed |
| 1 |
Cup |
Blueberries, fresh or frozen |
| 2 |
Cups |
Skim milk |
| 1 |
Cup |
Egg Beaters 99% Egg Substitute |
| 2/3 |
Cup |
Sugar |
| 1 |
Teaspoon |
Vanilla Extract |
| 1/4 |
Teaspoon |
Ground Cinnamon |
| |
|
|
| 1 |
Jar |
Fat-Free Smuckers Carmel Topping |
Place bread cubes in bottom of lightly greased 8x8x2 inch baking pan. Sprinkle with blueberries; set aside.
In large bowl, combine milk, Egg Beaters, sugar, vanilla, and cinnamon; pour over bread mixture. Set pan in larger pan filled with 1 inch depth hot water. Bake at 350 degrees for 1 hour or until knife inserted in center comes out clean. Serve warm with carmel sauce.
Serving Size: 9
| Calories |
132.7 |
| Fat |
0.4g |
| Cholesterol |
1mg |
| Carbohydrates |
29.8g |
| Protein |
5.3g |
| Sodium |
127mg |
Note: Calories will be slightly higher after adding topping. So watch how much you use.