Cranberries and apricots brighten this traditional dessert.


  • Bread Pudding Ingredients

  • 2 cups
  • 1/2 cup (4 oz.)
    Better'n Eggs®
  • 1/2 cup
  • 2 tsp.
  • 1/2 lb. (about 5 cups)
    loaf French bread, cut into 1-inch cubes
  • 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 tsp.


  • 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.

  • 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.

  • Serve warm caramel pecan sauce over bread pudding.

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