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Apricot-Ginger Bread Pudding

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Apricot-Ginger Bread Pudding Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
170
Calories from Fat
9
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
2mg
1%
Sodium
177mg
7%
Total Carbohydrates
33g
11%
Dietary Fiber
2g
8%
Sugars
23g
Protein
9g
Calcium
0mg
0%

Number of servings: 6

Calories per serving: 170

Preparation time: 10 min

Total time: 50 min

Ingredients

Nonstick cooking spray

3 whole-wheat bread slices, cubed

1 12 cups apricots canned in juice, sliced in half, drained with juice reserved

1 (12-oz) can evaporated skim milk

12 cup egg substitute

6 tbsp brown sugar

1 tsp vanilla

1 12 tsp ginger

12 tsp cinnamon

1 tbsp powdered sugar

Directions

Preheat oven to 350°F.

1. Spray an 8 x 8 baking dish with nonstick cooking spray. Combine the bread cubes and apricot pieces and spread the mixture evenly in the dish. Set aside.

2. Add enough apricot juice to the milk to make 2 cups of liquid. In a large bowl, combine the liquid with the egg substitute, brown sugar, vanilla, ginger, and cinnamon.

3. Pour liquid over bread and apricot mixture. Bake 35 to 40 minutes or until an inserted knife comes out clean.

4. To serve, sprinkle with powdered sugar.

Makes 6 servings.

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