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Bread and Butter Pudding
Source: dLife

Warm bread pudding made with whole wheat bread and fruit.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

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
1/2 Fat , 1 Fruits , 1/2 Milk , 1 Starch , 1/2 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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1 each  butter flavored cooking spray
8 piece  sliced whole wheat bread
1 1/2 tbsp  Butter, unsalted
0.3333 each  dried apricots
2 tbsp  brandy
1 each  large apples
0 1/4 cup  Raisins, golden, seedless
1 tbsp  sugar
1 tsp  ground cinnamon
0 3/4 cup  liquid egg substitute
2 1/4 cup  lowfat milk
  1. Preheat oven to 350 degrees F. Soak apricots in 2 tablespoons brandy for 5 minutes
  2. Lightly mist a 2-quart casserole dish with cooking spray.
  3. Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside. Drain apricots.
  4. In a bowl, mix the soaked apricots, apple, and raisins. Place half of the fruit combination into the prepared dish.
  5. Mix the sugar and cinnamon, sprinkling 1/3 of the mixture on top of the fruit.
  6. 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.
  7. Whisk together the egg substitute and milk. Pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture.
  8. 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.

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