Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 Bread and Butter Pudding (makes 8 servings) refrigerated butter-flavored cooking spray 8 slices whole wheat bread 1 1/2 tablespoons unsalted butter, softened 1/3 cup 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 or sugar substitute 1 teaspoon ground cinnamon 3/4 cup egg substitute 2 1/4 cups 1% low-fat milk or skim 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 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. 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 11, 2006 Report Share Posted August 11, 2006 Stupid question, but this sounds good and I don't want to have to buy brandy to try it: Would rum work in place of brandy? I don't even know the difference except that rum is here and brandy isn't... I cook such simple things... Kadee Sedtal PunkinPie68 wrote: Bread and Butter Pudding (makes 8 servings) refrigerated butter-flavored cooking spray 8 slices whole wheat bread 1 1/2 tablespoons unsalted butter, softened 1/3 cup 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 or sugar substitute 1 teaspoon ground cinnamon 3/4 cup egg substitute 2 1/4 cups 1% low-fat milk or skim 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 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. 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 Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2006 Report Share Posted August 12, 2006 You could just soak them in water or Orange Juice.. I always substitute other things instead of alcohol in recipes and they come out great. Judy - Kadee M Saturday, August 12, 2006 12:59 AM Re: Bread and Butter Pudding Stupid question, but this sounds good and I don't want to have to buy brandy to try it: Would rum work in place of brandy? I don't even know the difference except that rum is here and brandy isn't... I cook such simple things... Kadee Sedtal PunkinPie68 wrote: Bread and Butter Pudding (makes 8 servings) refrigerated butter-flavored cooking spray 8 slices whole wheat bread 1 1/2 tablespoons unsalted butter, softened 1/3 cup 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 or sugar substitute 1 teaspoon ground cinnamon 3/4 cup egg substitute 2 1/4 cups 1% low-fat milk or skim 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 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. 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 Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.