8 slices white bread, cubed
1 c. fresh or frozen blueberries
2 c. skim milk
1 c. Egg Beaters®, real egg substitute
2/3 c. sugar
1 t. vanilla
1/4 t. ground cinnamon
Caramel Sauce:
1/4 c. skim milk
14 vanilla caramels
Place bread crumbs on bottom of lightly greased 8-inch square baking pan. Sprinkle with blueberries and set aside. In large bowl, combine milk, Egg Beaters, sugar, vanilla, and cinnamon; pour over bread mixture. Set pan in larger pan filled with 1-inch deep hot water. Bake at 350° for 1 hour or until knife inserted in center comes out clean. In small saucepan over low heat, heat milk and caramels until caramels are melted, stirring frequently. Serve bread pudding with caramel sauce. Makes 9 servings.
Lorraine Green, South Boardman
