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Pudding: Bread and Butter Pudding

Source of Recipe

Barbo's Diet Kitchen - Carol W.


Recipe Introduction

To lower the cholesterol and saturated fat...use margarine in place of the butter Bread and Butter Pudding

Exchanges
WW Points
Serves: 8

refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1-1/2 tablespoons unsalted butter, softened

1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons brandy for 5 minutes

1 large baking apple, cored, peeled, and chopped
1/4 cup golden raisins
1 tablespoon sugar
1 teaspoon ground cinnamon

3/4 cup egg substitute
2 1/4 cups 1% low-fat milk

Preheat oven to 350�F. Mark 4. Lightly coat a 2-quart 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.

One serving equals: 170 calories...7g protein...,4g fat... 27g carbs...3g fiber...9mg chol...194mg sodium ++++ Exchanges: 1/2 very lean protein, 2 carbohydrate (1 bread/ starch, 1 fruit)...1/2 fat ++++ WW Points: 3