Cinnamon Toast Pudding With Caramel Sauce

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 slices bread
• 3 tablespoons butter, softened
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 2 1/2 cups milk
• 2/3 cup sugar
• 1 pinch salt
• 1 1/4 cups egg substitute
• 1 tablespoon vanilla
• 1 cup sugar
• 1/2 cup dark corn syrup
• 1 tablespoon butter
• 1 pinch salt
• 1/4 cup evaporated milk
• 1 1/2 teaspoons vanilla

Recipe

• 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.