Tropical Bread Pudding With Caramel Sauce

Recipe Ingredients

1 cup	237ml	Skim milk
1/2 cup	118ml	Light coconut milk
1/2 cup	99g / 3.5oz	Egg substitute
1/4 cup	40g / 1.4oz	Packed brown sugar
1 teaspoon	5ml	Vanilla
3 oz	85g	Dried sweet cherries about 3/4 cup
3 cups	711ml	Cubed Hawaiian or challah bread - 1 inch cubes
		Nonstick cooking spray
1/4 cup	82g / 2.9oz	Fat-free caramel sundae syrup
2 tablespoons	30ml	Light coconut milk
2 tablespoons	30ml	Flaked sweetened coconut - toasted

Recipe Instructions

1. Preheat oven to 325F.

2. Combine first 6 ingredients in a large bowl, and stir well. Add bread, and toss well. Add bread, and toss well. Let stand 10 minutes. Divide mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray; place cups on a jelly-roll pan.

3. Bake at 325F for 40 minutes or until a knife inserted near center comes out clean. Let cool slightly; invert each pudding onto a plate.

4. Combine syrup and 2 tablespoons coconut milk in a small microwave-safe bowl; microwave at HIGH 30 seconds or until mixture is warm, stirring well. Spoon 1 tablespoon sauce and 1 teaspoon flaked coconut over each pudding.

Source:
Weight Watchers Magazine, May/June 1997, page 78

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