Skinny Salted Caramel Latte Bread Pudding with International Delight

It’s cold. It’s blustery. It’s snowed almost every day for over a month up here in West Michigan. I can’t remember the last time my toes were warm. All of that makes it really hard to get out of bed in the morning.

But if you have Skinny Salted Caramel Latte Bread Pudding waiting to go in the oven for breakfast, it’s a little easier to get up.

Hot, bubbly comfort food is just the right prescription for the winter blahs. Of course, bread pudding, like most comfort foods, is big on fat, sugar and calories. Spring is just around the corner, with bathing suit season not far behind. Soon there won’t be any big sweaters to hide our extra pounds.

So, I came up with this recipe for Skinny Salted Caramel Latte Bread Pudding using International Delight Light Iced Coffee. With its coffee flavor and aroma , it’s perfect on a cold morning. My recipe comes out to about 315 calories a serving compared to standard bread pudding at around 485.

Put your bread pudding together the night before, so all you need to do the next morning is put it in the oven. First you’ll need slices of bread cut into cubes. I used a whole wheat variety that’s only 45 calories a slice to keep things on the light side. You want to let the bread sit out for 24 hours so it dries out. If your forget, cut the fresh bread into cubes, spread it on a cookie sheet and bake at 350 degrees for about 10 minutes.

Spray the sides and bottom of your baking dish, either a 9×13 pan or a dutch oven, with non-stick cooking spray. Then place the cubed bread in the dish. I substituted vanilla flavored International Delight Light Iced Coffee for the traditional milk. I also used sucralose instead of sugar, which I mixed into the iced coffee along with eggs, vanilla extract and salt. Pour the coffee mixture over the bread, and let it soak in the fridge over-night. The next morning, pop the bread pudding into the oven.

While the pudding is baking, make the Salted Caramel Latte sauce on the stove top. Brown sugar, Iced Coffee, butter, vanilla extract and salt simmer together to make a tasty topping for the bread pudding.

The bread pudding is done when a toothpick poked in the middle comes out clean and the top is golden brown. Let it sit for 10 or 15 minutes before serving. Then dish it up, finishing it off with the caramel sauce and a little light whipped topping.

Mmm…Salted Caramel Latte on a plate. A few bites of this are sure to warm you up. Wash your pudding down with a glass of International Delight Light Iced Coffee. It’s only 100 calories a serving. It’s light on your wallet too at around $4 for whole carton at Walmart. I pay that much for just one iced coffee at the local coffee house. For even more savings print out a coupon here.

The full recipes for the bread pudding and caramel sauce are below. Enjoy and stay warm!

Salted Caramel Latte Bread Pudding Recipe

Bread Pudding

Ingredients:

16 slices of light bread

5 cups Vanilla International Delight Iced Coffee

6 eggs

1 cup sucralose

2 teaspoons vanilla

1 teaspoon cinnamon

1/8 teaspoon salt

Instructions:

Spray sides and bottom of a 9×13 baking dish or dutch oven with non-stick cooking spray. Place dried, cubed bread in dish.

Mix together Iced Coffee, eggs, sucralose, vanilla, cinnamon, and salt.

Pour the coffee mixture over the pudding. Cover and refrigerate over night. If making the same day, refrigerate at least one hour.

Bake in a 325 degree oven for 45 to 55 minutes. Pudding is done when a toothpick poked in the middle comes out clean and pudding is golden brown.

Let rest for 10 to 15 minutes before serving. Refrigerate leftovers up to a week.

Caramel Sauce

Ingredients:

3/4 cup packed light brown sugar

9 tablespoons Vanilla International Delight Light Iced Coffee

1 tablespoon unsalted butter

1 teaspoon vanilla extract

1/8 teaspoon kosher salt

Directions:

Mix together brown sugar, 8 tablespoons of Vanilla International Delight Light Iced Coffee, and butter in a small saucepan over medium-high heat. Bring to a boil. Simmer 10 minutes or until reduced to about 1 cup. Remove from heat. Stir in remaining tablespoon of iced coffee, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm. Serve warm sauce over bread pudding.

See my shopping trip for International Delight Iced Coffee at Walmart by viewing my Google + album.

Disclosure: I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and WhiteWave #CBias #SocialFabric

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