Caramel Apple Bread Pudding - Diabetic Friendly
- Bread Pudding
- 1/4 cup Splenda sugar substitute
- 1 teaspoon cinnamon
- 2 cups low-fat milk
- 1 cup egg substitute (equals 4 regular eggs)
- 1 tablespoon brown sugar
- 1 1/2 teaspoons vanilla extract
- 8 slices whole wheat bread (toasted and sliced corner to corner)
- 2 large apples (cored and diced)
- sugar-free caramel topping
- Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.
bread pudding, splenda sugar substitute, cinnamon, lowfat milk, egg substitute, brown sugar, vanilla, whole wheat bread, apples, sugar
Taken from www.food.com/recipe/caramel-apple-bread-pudding-diabetic-friendly-398167 (may not work)