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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Bread and Butter Pudding

Source: dLife

Warm bread pudding made with whole wheat bread and fruit.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	163.3

Total Carbs	24.5 g

Dietary Fiber	3.0 g

Sugars	12.6 g

Total Fat	3.8 g

Saturated Fat	2.0 g

Unsaturated Fat	0.2 g

Potassium	100.8 mg

Protein	6.4 g

Sodium	170.4 mg

Dietary Exchanges 3.8 Fat, 0.5 Fruits, 0.3 Milk, 0.1 Other Carbs, 0.8 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each butter flavored cooking spray 8.0
8 piece sliced whole wheat bread 1.5
1 1/2 tbsp Butter, unsalted 0.3333
0.3333 each dried apricots 2.0
2 tbsp brandy 1.0
1 each large apples 0.25
0 1/4 cup Raisins, golden, seedless 1.0
1 tbsp sugar 1.0
1 tsp ground cinnamon 0.75
0 3/4 cup liquid egg substitute 2.25
2 1/4 cup lowfat milk

Directions

Preheat oven to 350 degrees F. Soak apricots in 2 tablespoons brandy for 5 minutes
Lightly mist 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. Drain apricots.
In a bowl, mix the soaked apricots, apple, and raisins. Place half of the fruit combination into the prepared dish.
Mix the sugar and cinnamon, sprinkling 1/3 of the mixture on top of the fruit.
Cover 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 together the egg substitute and milk. 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. Allow to cool in the dish for at least 10 minutes before spooning into dessert bowls.