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!
- 8 slice white bread
- 44.37 ml butter, softened
- 59.14 ml sugar
- 9.85 ml cinnamon
- 591.47 ml milk
- 158.51 ml sugar
- 0.25 ml salt
- 295.73 ml egg substitute
- 14.79 ml vanilla
- 236.59 ml sugar
- 118.29 ml dark corn syrup
- 14.79 ml butter
- 0.25 ml salt
- 59.14 ml evaporated milk
- 7.39 ml vanilla
- Spread one side of each bread slice evenly with butter.
- 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.
- 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.
- 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.
- Spoon half of custard into quiche dish. Let stand 5 minutes.
- 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.
- Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
- 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.
- Yield: 1 1/2 cups Caramel Sauce.
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.
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.
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!!!