Fig Bar Bread Pudding With Amaretto Sauce
|Cubed day old french bread||7 Cup (112 tbs)|
|Fat free fig fruit chewy cookies||8 , crumbled|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Evaporated skim milk||12 Ounce (1 Can)|
|Egg substitute||8 Ounce (1 Carton)|
|Amaretto sauce||1 Cup (16 tbs)|
Combine bread and crumbled cookies in a 13 x 9-inch baking dish coated with cooking spray.
Combine skim milk and next 6 ingredients in a bowl; stir well.
Pour over bread mixture; cover and chill 2 hours.
Preheat oven to 350°.
Uncover bread mixture and bake at 350° for 45 minutes or until a knife inserted in center comes out clean.