Tropical Bread Pudding With Caramel Sauce Recipe - Cooking Index
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 |
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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