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.