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    You are in: Home / Recipes / Cinnamon Toast Pudding With Caramel Sauce Recipe
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    Cinnamon Toast Pudding With Caramel Sauce

    Average Rating:

    3 Total Reviews

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    • on December 23, 2007

      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.

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    • on August 24, 2007

      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.

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    • on September 25, 2006

      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!!!

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    Nutritional Facts for Cinnamon Toast Pudding With Caramel Sauce

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 462.2
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 6.1 g
    Cholesterol 28.6 mg
    Sodium 397.1 mg
    Total Carbohydrate 81.8 g
    Dietary Fiber 0.9 g
    Sugars 55.0 g
    Protein 9.7 g


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