Bread and Butter Pudding
(makes 8 servings)
| refrigerated butter-flavored cooking spray |
| 8 | slices whole wheat bread |
| 1 1/2 | tablespoons (19 g) unsalted butter, softened |
| 1/3 | cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30 ml) brandy for 5 minutes |
| 1 | large baking apple, cored, peeled, and chopped |
| 1/4 | cup (36 g) golden raisins |
| 1 | teaspoon (5 ml) ground cinnamon |
| 3/4 | cup (180 ml) egg substitute |
| 2 1/4 | cups (540 ml) 1% low-fat milk |
- Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart ( l) casserole dish with cooking spray.
- Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside.
- In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit.
- Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up.
- Whisk the egg substitute and milk together, and pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture.
- Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Cool in the dish for at least 10 minutes before spooning into dessert bowls.
| Per serving: | 170 calories (0% calories from fat), 7 g protein, 4 g total fat (2.0 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 9 mg cholesterol, 338 mg potassium, 194 mg sodium |
| Diabetic exchanges: | 1/2 very lean protein, 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat |
|
|
