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"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce. A great way to use up leftover bread!" — Inspired by Home Cooks
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PUDDING
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1/2 cup SPLENDA® Brown Sugar Blend
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
VANILLA SAUCE
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons SPLENDA® Brown Sugar Blend
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
This was amazingly good. I didn't have brown sugar blend so I used regular Splenda and added a little molasses. I will definitely make this again. Thank you for posting.
I wasn't really thrilled with this recipe...I have made/had much better...
7 Ratings
My very-fussy-eater grandchildren loved this, served warm.
So nice to see "Splenda" recipes every once in a while :) This was delicious. I used FF 1/2 n 1/2 and blended the eggs right along with the cream and melted marg. In the sauce I cut the milk to 1/4c and used a 1/4c dark rum! Will certainly make again!
I added additional brown sugar and cinnamon to the top before baking. Instead of brandy, I used dark rum. I added a tad bit of rum to the sauce too. SOOOOO GOOD.
Mine turned out far too liquidy with WAY too much margarine leaking out all over the place. Also, the Vanilla sauce was just a mess.
It was the bomb! I had gastric bypass in October so sugar is a no go for me but all the other desserts I have tried have really hurt my stomach, but this one is very WLS friendly!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmother's Apple Bread Pudding
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 356 Calories from Fat: 180
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