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Bread and Butter Pudding I

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Description Edit

Contributed by Healthy Recipes For Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  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 Edit

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

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