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Caramel Apple Bread Pudding


Apple Bread Budding

Bread pudding is a great way to use up leftover day-old bread. It’s also an easy go-to dessert for a busy weeknight that can bake while you’re having dinner. Go ahead, treat yourself to the caramel apple version.


  • 1 cup unsweetened applesauce
  • 1 cup fat-free milk
  • ½ cup packed brown sugar
  • ½ cup egg substitute
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 5 cups cubed day-old bread
  • ½ cup peeled and chopped apple
  • Cooking spray, for greasing
  • ½ cup fat-free whipped topping, for serving
  • ½ cup fat-free caramel ice cream topping, for serving


Preheat the oven to 325 degrees.

In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla, and cinnamon. Fold in the bread cubes and apple; let stand for 15 minutes or until the bread is softened.

Pour into an 8-inch square baking dish coated with cooking spray. Bake uncovered for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers.