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Apple and Caramel Bread Pudding

November 29, 2017

Serve up this diabetic-friendly Apple and Caramel Bread Pudding at your holiday get togethers and have the whole crowd drooling! 


1 second spritz vegetable oil cooking spray (to coat baking dish)
1 cup unsweetened applesauce
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup Better’n Eggs® liquid eggs
1 cup Earth Balance Vanilla soymilk
1 teaspoon cinnamon
5 slices whole-grain bread or French bread, torn into small pieces
3 tablespoons almonds (whole or chopped)
4 tablespoons fat-free caramel topping, warmed


Heat oven to 350 degrees. Spray 9-inch quiche dish or 9-inch pie plate with cooking spray.
In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.
Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

Nutritional Information: 12,162 Calories, 743g Carbs, 903g Fat, 443g Protein, 3,342g Sodium, 209g Sugar

Per Serving: 1,520 Calories, 93g Carbs, 113g Fat, 55g Protein, 418g Sodium, 26g Sugar

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