Sunday, June 22, 2008

Cinnamon Apple Bread Pudding

1/2 loaf cinnamon swirl bread, cut into 1 inch chunks
1 large apple, peeled & diced
1/3 cup All Whites (2 eggs)
12 ounce can fat free evaporated milk
1/3 cup packed Splenda brown sugar blend
1 tablespoon vanilla
vanilla ice cream

Spray a 8-inch square baking dish with cooking spray.

Combine bread pieces and apple chunks; spread into bottom of dish.

Whisk eggs in a mixing bowl until foamy. Add evaporated milk, brown sugar, and vanilla; whisk until sugar dissolves.Pour mixture over bread. Push down bread with the back of a spoon to make sure all of it is soaked with the egg mixture.

Cover and refrigerate at least 1 hour.

Bake at 350 degrees 35 -40 minutes or until puffed and set in center.