Blueberry Bread Pudding With Caramel Sauce
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Source: Dora Sutphin
Yield: 9 servings
Rating: Untested 3 of 5 - simple, sweet
Ingredients
Pudding:
- 2 c. skim milk
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon
- 8 slices white bread (about 4 c.), torn into 1" pieces
- 1 c. blueberries (if frozen, thawed)
Caramel Sauce:
- ¼ c. skim milk
- 14 vanilla caramel candies
Directions
Make the pudding:
- Place bread pieces in a lightly greased 8 by 8 inch, two-inch deep baking dish.
- Sprinkle blueberries over the bread.
- In a large bowl, blend milk, eggs, sugar, vanilla, and cinnamon.
- Pour evenly over the bread mixture.
- Set dish in a pan filled with 1" of water.
- Bake at 350 degrees F for 1 hour or until set.
Make the caramel sauce:
- In a small saucepan over low heat, stirring frequently, combine the milk and caramels until melted.
Serve warm with caramel sauce drizzled over the pudding.
Notes
- works with low-cholesterol eggs (Egg Beaters)