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Apple and Caramel Bread Pudding for breakfast

Sunday, November 25, 2012

I am focusing on getting a handle on my eating. I am determined to stay on my eating plan this week now that the Thanksgiving holiday is past. I made this "best life plan" recipe this morning and also on the morning of Thanksgiving. My son and daughter-in-law enjoyed it very much after completing a 5K Turkey Trot in Niles, Michigan. I babysat for their 2 month old daughter this year so they could run together.

This breakfast allows for 1 serving of this recipe (1/8th of a pie plate) drizzled with 1 Tablespoon of low fat caramel topping. And 1-1/4 cups of fresh raspberries, 46 calories worth of walnuts which I count out as 3-1/2 walnut halves. And 1 cup of milk (soy, organic, almond, your choice). I add one cup of black coffee, to this breakfast.

The recipe for the Apple and Caramel Bread Pudding:

Serves: 8
Prep Time: 15 minutes
Total Time: 50 minutes


1 second spritz vegetable oil cooking spray (to coat baking dish)
1 cup unsweetened applesauce
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup Better'n Eggs® liquid eggs
1 cup Silk vanilla soy milk
1 teaspoon cinnamon
5 slices whole-grain bread or French bread, torn into small pieces
3 tablespoons almonds
4 tablespoons fat-free caramel topping, warmed


1. Heat oven to 350 degrees. Spray 9-inch quiche dish or 9-inch pie plate with cooking spray.

2. In large bowl, mix all ingredients except bread, almonds and caramel topping with wire whisk until smooth. Fold in bread. Pour into quiche dish; sprinkle with almonds.

3. Bake 30 to 35 minutes or until golden brown and set. Cut into wedges. Drizzle caramel topping over each serving.

156 calories
3 g total fat
0.3 g saturated fat
105 calcium
177 sodium
29 carbs
2g fiber
13 sugar
5 protein

This recipe is from the Best Life Plan.
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