Monday, August 3, 2009

Bread Pudding


1/2 loaf Italian bread
3 large eggs
1 large apple
2 cups 2% reduced fat milk
1 cup Fisher Fusions sweet harvest snack mix
4 oz unsweetened applesauce
1/4 cup fat-free caramel topping
1 tsp ground cinnamon
1 tsp McCormick Pure vanilla extract
1 tsp McCormick butter extract
1/2 cup Splenda Brown Sugar Blend


Cut bread in 1 inch squares. If bread is fresh, let it sit out over night. Place bread in a 3x6 baking dish and set aside. Chop apple into small chunks. Mix together Milk, sugar, eggs, applesauce, vanilla extract, butter extract, cinnamon and caramel. Whisk together. Once the mixture is smooth, add the pecans and apples. Mix well. Pour the mixture over the top of the bread. Set aside for 10 minutes before baking. Bake at 350 for 35 to 40 minutes. You can serve this hot or cold.

Serves 8
Points 6 per serving.

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