Blueberry Bread Pudding With Caramel Sauce

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)