Cinnamon Toast Pudding With Caramel Sauce

Total Time
55mins
Prep 20 mins
Cook 35 mins

From Southern Living, from their healthier recipes section. Turns pieces of cinnamon toast into a special dessert. Simple, sweet and good!

Ingredients Nutrition

Directions

  1. Spread one side of each bread slice evenly with butter.
  2. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
  3. Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
  4. Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
  5. Spoon half of custard into quiche dish. Let stand 5 minutes.
  6. Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
  7. Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
  8. For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
  9. Yield: 1 1/2 cups Caramel Sauce.
Most Helpful

5 5

Made for Holiday Tag 2007. This makes a wonderful brunch dessert. Very soft, creamy and rich. Tastes almost like a soft, cinnamony bread pudding. The caramel sauce really makes this pudding.

5 5

Wow what a great breakfast. I used 5 eggs in place of the egg substitute and baked this in my large glass pie plate. I did find that it took about 20 extra minutes to bake but no one minded as it was worth the extra wait. I was tempted to just use regular maple syrup but am so glad I made the caramel sauce. It too is easy to make and is a good compliment to the main part of this dish. This was very filling. Thanks for this outstanding recipe.

5 5

OH MY GOODNESS!!! This was heavenly. I used french bread instead of white (loaf) bread because I was out. I took this dish to church for our Sunday school class and they ate the whole pan and there are only 4 of them. This recipe is a welcome change to the traditional "bread" pudding and I am sure I will be making it for years to come. Thank you LM for the wonderful recipe!!!