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Makeover Bread Pudding

With the same warm and cozy flavors as the original, Makeover Bread Pudding is truly a treat. —April Taylor, Fort Riley, Kansas
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    15 servings


  • 8 cups cubed day-old bread
  • 4 eggs
  • 1 cup egg substitute
  • 2-1/4 cups fat-free milk
  • 1-3/4 cups half-and-half cream
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 3 teaspoons vanilla extract
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter


  • Place bread cubes in a 13x9-in. baking dish coated with cooking spray. In a large bowl, whisk the eggs, egg substitute, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
  • Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Meanwhile, for caramel sauce, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes.
  • Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter. Serve with pudding. Refrigerate leftovers.
Nutrition Facts
1 piece: 278 calories, 11g fat (6g saturated fat), 113mg cholesterol, 262mg sodium, 36g carbohydrate (26g sugars, 1g fiber), 8g protein.

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