Fig Bar Bread Pudding With Amaretto Sauce Recipe
Ingredients
| 7 cups cubed day-old French bread | ||
| 8 fat-free fig fruit chewy cookies, crumbled | ||
| Vegetable cooking spray | ||
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Egg substitute | 1 Carton (1l) | |
| Amaretto Sauce | ||
Directions
Combine bread and crumbled cookies in a 13 x 9-inch baking dish coated with cooking spray.
Combine skim milk and next 6 ingredients in a bowl; stir well.
Pour over bread mixture; cover and chill 2 hours.
Preheat oven to 350°.
Uncover bread mixture and bake at 350° for 45 minutes or until a knife inserted in center comes out clean.
Combine skim milk and next 6 ingredients in a bowl; stir well.
Pour over bread mixture; cover and chill 2 hours.
Preheat oven to 350°.
Uncover bread mixture and bake at 350° for 45 minutes or until a knife inserted in center comes out clean.
Chef
