Ingredients:

Bread Pudding Ingredients:

• 2 cups milk
• 1/2 cup (4 oz.) Better'n Eggs®
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1/2 pound loaf French bread, cut into 1-inch cubes (about 5 cups)
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots

Caramel Pecan Sauce Ingredients:

• 1/3 cup butter or margarine
• 2/3 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup finely chopped pecans
• 3/4 teaspoon vanilla

1. Heat oven to 350° F. Spray 11x7-inch (2 quart) baking dish with nonstick cooking spray. Combine milk, Better'n Eggs, sugar and vanilla in large bowl; stir until sugar is dissolved. Add bread cubes, cranberries and apricots. Stir to coat bread with milk mixture. Let stand 15 minutes. Pour mixture into prepared baking dish. Bake for 40 to 45 minutes or until pudding is set in the center.

2. Meanwhile, combine butter, brown sugar and whipping cream in 1-quart saucepan. Cook over medium heat, stirring occasionally, until sauce comes to a full boil. Stir in pecans and vanilla.

3. Serve warm caramel pecan sauce over bread pudding.