Hazelnut , Cashew and Pecan Bread Pudding with Caramel Sauce
A delicious, nutty cinnamon bread pudding filled with hazelnuts, pecans, cashews.
or equivalent in egg substitute
1 pound loaf of whole grain bread cut into 1 inch cubes
each chopped pecans
hazelnuts and cashews
Prepared Caramel Sauce
Preheat oven to 325 degrees Fahrenheit.
Coat a 9 x 13 pan with cooking spray.
In a large bowl whisk together Silk, eggs, sugar, spices, salt, nuts and vanilla extract.
Gently stir in bread cubes and coat evenly.
Spoon mixture into pan and cover with plastic wrap. Let sit for 30 minutes or refrigerate for 8 - 24 hours.
Cover pan with tin foil and place on cookie sheet and bake 30 minutes.
Remove foil and bake another 40 minutes or until middle is no longer runny.
Spoon into dishes and serve warm.
Drizzle caramel sauce on top of each serving.
You can make this recipe in individual ramekin dishes too!