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French Vanilla Bread Pudding
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2 slices cinnamon-raisin bread, cubed
1 egg
1/2 cup refrigerated French vanilla nondairy creamer
1 caramel, cut into small pieces
1 tablespoon chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon butter
Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl,
whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and
cinnamon; dot with butter. Bake at 350° for 18-20 minutes or until bubbly
and golden brown. Cool slightly before serving.
Yield: 2 servings.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |