CANDY APPLE BREAKFAST PUDDING

Ingredients
2 each large Granny Smith apples
¾ tsp ground cinnamon
¼ cup Splenda brown sugar
½ cup light-colored corn syrup
10 each ½ inch-thick slices French or Italian bread
¼ cup egg beaters
1 ¼ cup fat-free milk
1 tsp vanilla
¼ tsp. allspice

Method
1. Peel, core, and slice apples (should have 2 cups).
2. Place apples in a small saucepan with ¼ cup water and bring to a boil; reduce heat, and cook on medium-low heat for 6 to 8 minutes or till apples are tender.
3. Drain apples in a colander and put in a small bowl. Add cinnamon and stir gently. Set aside.
4. In small saucepan combine brown sugar and light-colored corn syrup. Bring mixture to a boil while stirring over medium heat. Remove from heat.
5. Pour mixture into a 2-quart square baking dish.
6. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit.
7. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top.
8. In a medium mixing bowl combine the eggs, milk, vanilla, and allspice. Carefully pour the egg mixture over bread, pressing the bread down to moisten the slices completely.
9. Cover with plastic wrap and refrigerate for at least 2 ½ hours or up to 24 hours.
10. When you are ready to serve, remove plastic wrap and bake uncovered, in a 325 degree over for 45 minutes or till a knife comes out clean.
11. Remove from oven; run a clean knife around edge to loosen. Let stand for 15 minutes.
12. Cut into rectangles or squares. Serve warm or cool.

You may invert pudding onto a platter. Be careful to make sure platter is larger than square baking dish. You may then spoon remaining brown sugar sauce over pudding.

Yield: 6 servings

Nutritional Information:
Calories………………..208
Fat ………….................1.5 g
Protein……………........5 g