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FareShare Gazette Recipes -- April 2010 - A's


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Apple Caramel Bread Pudding

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* Exported from MasterCook *

Apple Caramel Bread Pudding

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 13-04 Apr 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bread Pudding:
4 cups French bread -- (about 6 slices)
cut in 1-inch cubes, divided
1 cup chunky applesauce
1/4 cup dark seedless raisins
1 teaspoon caramel flavoring -- (or to taste)*
1/4 teaspoon ground nutmeg
2 cups 2% milk
2 eggs
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon cinnamon -- (generous)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons reduced fat margarine -- suitable for baking

*I have never seen caramel flavoring in stores but it can be purchased from
Bread Pudding:

Heat oven to 350F. Spray an 8-inch square baking dish or 2-quart casserole
with nonstick cooking spray. Place 2 cups of the bread cubes in the bottom
of the dish.

In a small bowl, combine the applesauce, raisins, caramel flavoring and
nutmeg. Blend well and spoon evenly over the bread cubes. Top with
remaining 2 cups of bread cubes.

Beat eggs in a medium bowl. Whisk in the sugar, vanilla, and cinnamon;
gradually whisk in the milk and pour over the bread cubes; let stand for 10
minutes while you prepare the topping.

Combine flour and sugar in a small bowl. Using a pastry blender, cut butter
into dry ingredients until mixture is crumbly. Sprinkle over top of bread
mixture and bake at 350F for 1 hour, or until knife inserted in center of
pudding comes out clean. Let stand 10 minutes before serving. Store in

Yields 9 Servings.

"This reworked version of my mother's bread pudding has to be one of my
all-time favorites. I actually lost 50 pounds over a six-month period,
while having one serving of this for breakfast every morning! It's good
served warm or cold."

Contributed to the FareShare Gazette by Marilyn; 12 April 2010.

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