Directions

• In a large bowl, whisk the first eight ingredients. Gently stir in
• bread and pecans; let stand for 10 minutes or until bread is
• softened.
• Transfer to an 8-in. square baking dish coated with cooking spray.
• Bake, uncovered, at 350° for 30-35 minutes or until a knife
• inserted near the center comes out clean.
• For sauce, combine the sugar, cornstarch and salt in a small heavy
• saucepan. Stir in milk and evaporated milk until smooth. Cook and
• stir over medium-high heat until thickened and bubbly. Reduce heat;
• cook and stir 2 minutes longer.
• Remove from the heat. Whisk a small amount of the hot mixture into
• the egg substitute; return all to the pan, whisking constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
• the heat. Stir in the remaining ingredients. Serve warm with bread
• pudding. Refrigerate leftovers. Yield: 6 servings (1-1/2 cups
• sauce).