I found this recipe in a Betty Crocker "Eat and Lose Weight" Cookbook. It could be served as either a dessert or a breakfast, served with applesauce or syrup instead of the caramel topping. I had a sweet craving, and I wanted a recipe that didn't break the calorie bank, and this seemed to fit the bill. It was absolutely delicious!
Caramel-Apple Bread Pudding
Yield: 8 servings, 190 calories/serving
1 cup unsweetened applesauce
1/2 cup packed brown sugar
1 cup skim milk
1/2 cup fat-free egg product
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
5 cups 1-inch cubes French bread
1/2 cup caramel fat-free ice cream topping, warmed
Mix all ingredients except bread and caramel in a large bowl with wire whisk until smooth. Fold in bread. Pour into a 9" quiche or pie plate coated with cooking spray. Bake at 350 degrees for 40 to 45 minutes until golden brown and set. Cut into wedges and drizzle caramel topping over each serving.
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