View source for Blueberry Bread Pudding

''Bread Pudding''
*2 cup skim milk
*1 (8-ounce) container EggBeaters Real Egg Product (frozen)
*2/3 cup sugar
*1 teaspoon vanilla
*1/4 teaspoon cinnamon
*8 slices white bread, cubed (about 4 cups)
*1 cup fresh or frozen blueberries

''Caramel Sauce''
*1/4 cup skim milk
*14 vanilla caramels


In large bowl, blend together milk, EggBeaters, sugar, vanilla, and cinnamon.  Set aside.
Place bread cubes in bottom of lightly greased 8 x 8 x 2-inch baking dish; sprinkle with blueberries.  Pour egg mixture evenly over bread mixture.
Set dish in pan filled with 1-inch depth hot water. Bake at 350 F. for 1 hour or until set (a clean dinner knife inserted does NOT come out milk-coated). 

In small saucepan, over low heat, stir together the milk and caramels until melted.  Pour over bread pudding.


Made by Cindy Cox

(An EggBeaters recipe)  Makes 9 servings

Nutrition per serving: 210 calories, 2 gm. fat (9% from fat), 1 gm. saturated fat, 2 mg. cholesterol, 227 mg. sodium,1 gm. dietary fiber.