Apple and Caramel Bread Pudding

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



  1. Heat oven to 350 degrees. Spray 9-inch quiche dish or 9-inch pie plate with cooking spray.
  2. 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.
  3. 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