Caramel Apple Bread Pudding - Diabetic Friendly

Ingredients

Bread Pudding

• 1/4 cup Splenda sugar substitute
• 1 teaspoon cinnamon
• 2 cups low-fat milk
• 1 cup egg substitute (equals 4 regular eggs)
• 1 tablespoon brown sugar
• 1 1/2 teaspoons vanilla extract
• 8 slices whole wheat bread (toasted and sliced corner to corner)
• 2 large apples (cored and diced)
• sugar-free caramel topping

Directions

1. 1

   Heat oven to 375 degrees. Mix the sugar and cinnamon together. In a separate bowl whisk the milk, egg substitute, brown sugar, and vanilla. Arrange one half of the toasted bread in the bottom of a baking dish then sprinkle with half of the cinnamon & sugar mixture and half of the diced apples. Repeat with a second layer. Pour the milk mixture over top. Bake 40 - 50 minutes or until knife comes out clean. Serve warm, drizzling caramel topping over top of each serving.