Bread and Butter Pudding I

Description[]

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

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 ⅓ of the mixture over the fruit.
Top with half of the bread quarters, the remaining fruit mixture and another ⅓ 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 ⅓ 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: ½ very lean protein | 2 carbohydrate (1 bread/starch, 1 fruit) | ½ fat