Bread and Butter Pudding I

Description
Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Original recipe
 * Makes 8 servings

Ingredients

 * refrigerated butter-flavored cooking spray
 * 8 slices whole wheat bread
 * 1½ tablespoons (19 g) unsalted butter, softened
 * ⅓ cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30 ml) brandy for 5 minutes
 * 1 large baking apple, cored, peeled, and chopped
 * ¼ cup (36 g) golden raisins
 * 1 tablespoon (12 g) sugar
 * 1 teaspoon (5 ml) ground cinnamon
 * ¾ cup (180 ml) egg substitute
 * 2¼ cups (540 ml) 1% low-fat milk

Directions

 * 1) Preheat oven to 350°F / 180°C / gas mark 4.
 * 2) Lightly coat a 2-quart ( l) casserole dish with cooking spray.
 * 3) Trim and discard the crusts off each bread slice.
 * 4) Thinly butter each slice and cut into quarters.
 * 5) Set aside.
 * 6) In a bowl, combine the soaked apricots, apple, and raisins.
 * 7) Place half of the fruit mixture into the prepared dish.
 * 8) Mix the sugar and cinnamon.
 * 9) Sprinkle ⅓ of the mixture over the fruit.
 * 10) Top with half of the bread quarters, the remaining fruit mixture and another ⅓ of the sugar mixture.
 * 11) Arrange the remaining bread quarters on top, buttered side up.
 * 12) Whisk the egg substitute and milk together, and pour over the bread.
 * 13) Sprinkle with remaining ⅓ of the sugar mixture.
 * 14) Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean.
 * 15) Cool in the dish for at least 10 minutes before spooning into dessert bowls.

Nutritional information
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: ½ very lean protein | 2 carbohydrate (1 bread/starch, 1 fruit) | ½ fat